Almond Chocolate Fingers Recipes

WONDERFUL ALMOND FINGERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
• Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
• Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.

CHOCOLATE CHIP & DIPPED ALMOND FINGERS

Steps:

• Cream 14 tablespoons butter and sugar.
• Add egg and beat well.
• Beat in almond and vanilla.
• Sift together flour, cinnamon, and salt.
• Add to creamed mixture.
• Blend in 6 ounces of chips.
• Chill till workable.
• Take a tablespoon of dough for each cookie shape into fingers (if needed use flour to help form cookies) and place on greased cookie sheet.
• Sprinkle with sugar.
• bake at 350 for 20 minutes.
• Cool on rack.
• Dip one side of cookie in chocolate.
• Place on waxed paper till set.

CHOCOLATE ALMOND FINGERS

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks 1 at a time, beating after each addition. Stir in flavorings.
• Combine flour and salt; add to butter mixture, beating well. Sift powdered sugar lightly over work surface. Shape 1 tbls. dough into a 2 1/2-inch log; repeat with remaining dough. Place on a lightly greased baking sheet.
• Brush each cookie log with egg white, and lightly sprinkle with almonds, reserving remaining almonds. Bake at 400F for 9 to 10 minutes or until barely browned. Remove cookies to wore racks to cool completely.
• Dip ends of cookies in melted chocolate, covering about 1/2 ich on each end. Sprinkle ends with remaining almonds. Place cookies on wire racks until chocolate is firm.

ALMOND CHOCOLATE FINGERS

Steps:

• BASE.
• Place butter, ground almonds and sugar in small bowl and beat until combined. Add eggs, mix well. Add sifted sugar and flour and stir through. Grease 2 oven trays, line with greaseproof paper and grease paper lightly. Divide base evenly between the trays, spreading mixture to a length of 20cm (8in) by 15 cm (6in) wide. Bake in a moderately hot oven for 7 minutes or until golden brown. Remove and spread with topping whilst still warm. Return to oven and bake a further 5 minutes or until topping is a pale golden brown colour.
• Cut into fingers while still warm and allow to cool on wire rack. Melt chocolate and Copha in top part of a double saucepan over simmering water ( I use my microwave on a low setting) . Pour chocolate into a small bowl, dip biscuits diagonally (so as to get chocolate on a diagonal) into chocolate, place on aluminum foil to set. Store in airtight container in refrigerator.
• TOPPING.
• Place butter, sugar glucose, flaked almonds and water in a small saucepan, stir over low heat until sugar dissolves. Bring to boil and boil for 4 minutes.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.