Ingrédients pour Almond Fingers
- 1 cup (2 sticks) softened butter
- ¾ cup granulated sugar
- Not used; recipe calls for 2 large eggs
- 1 cup Solo almond filling
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- melted chocolate (amount needed will depend on the number of cookies)
- 2 large eggs
- additional granulated sugar for sprinkling
- parchment paper
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Comment préparer Almond Fingers
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup Solo almond filling and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- For richer, fuller cookies, chill the dough overnight, covered, in the refrigerator.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll rounded tablespoons of dough into finger shapes (approximately 2 inches long). Place them onto the prepared baking sheets, leaving some space between each cookie.
- Sprinkle generously with granulated sugar.
- Bake for 18-20 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- Once cool, dip one end of each cookie in melted chocolate (amount needed will depend on the number of cookies).
- Place the dipped cookies on waxed paper to allow the chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
12g
Carbs
1g
