Create effortless almond fingers with this streamlined recipe requiring pantry staples. Minimal steps yield crisp, buttery cookies ideal for tea time or gifting.
Core Ingredients
- 225g unsalted butter (softened)
- 110g powdered sugar
- 1 tsp vanilla extract
- 275g all-purpose flour
- 50g almond meal/flour
- 100g sliced almonds (for coating)
Efficient Method
Step 1: Beat butter and powdered sugar until creamy. Add vanilla.
Step 2: Gradually mix in all-purpose flour and almond meal until dough forms.
Step 3: Divide dough into 4 equal portions. Roll each into 15cm log.
Step 4: Press logs into sliced almonds, coating all sides. Wrap in parchment.
Step 5: Chill logs 45 minutes. Preheat oven to 175°C. Slice logs into 1.5cm fingers.
Step 6: Bake on lined trays 12-15 minutes until edges golden. Cool on racks.
Pro Tips
- Use room-temperature butter for smooth dough
- Freeze logs 20 minutes if dough feels sticky
- Rotate baking sheets midway for even browning
Store in airtight container up to 2 weeks. Texture improves after 24 hours.
