Almond Fingers

Yield

34-38 cookies

Time

50 minutes to assemble
12-14 minutes to bake
64 minutes total time

These rich yet delicate cookies will be an instant hit wherever you take them.

INGREDIENTS

1-7 oz box Odense Almond Paste, grated 1/2 cup powdered sugar, firmly packed plus extra for dusting 3/4 cup (1 1/2 sticks) butter, room temperature 1 tablespoon almond liqueur 1 3/4 cup flour 1/4 teaspoon salt Optional: 6 oz semi sweet chocolate, melted 1/2 cup almond slivers, toasted

TOOLS & EQUIPMENT

2-3 baking sheets
Parchment paper

DIRECTIONS

Preheat oven to 350°F. Line cookie sheets with parchment paper or lightly grease.
In a mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add butter and mix until combined. Beat on high for 3-5 minutes or until very light colored (almost white) and creamy.
Add liqueur and beat until mixed. Add flour and salt. Mix until just combined.
Measure out level tablespoons of dough.
Shape dough into 3 inch logs by rolling on a work surface dusted with powdered sugar. Place logs 2 inches apart on baking sheets. Chill trays in freezer for 10-15 minutes, or refrigerator for 30 minutes.
Bake cookies 12-14 minutes, or until very lightly golden on bottom. Cool cookies in baking sheets, on wire rack.
Serve plain, or for a decorative touch drizzle with melted chocolate or almond icing. Almond Fingers will keep at room temperature in airtight containers for up to 4 days.

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