Holiday Almond Fingers (Kalasstanger)

Holiday or any day delicate, almondy cookies that grandchildren love to roll.

By Molly O'Neill

These almondy cookies are a lovely shape and children love to help roll the little squares of dough into cylinders for baking.

Ingredients:
1 cup butter
1/3 cup sugar
1 large egg yolk
Grated zest from half a lemon
2 cups flour
1 7-ounce tube almond paste
1 large egg white
1 egg, lightly beaten
1/3 cup sliced almonds

Directions:
1. In a large bowl, cream together the butter and sugar. Beat in the egg yolk and lemon zest. Stir in the flour until just combined. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour. Grate the almond paste and mix it with the egg white. Refrigerate.

2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll the chilled dough out until it is very thin (about 1/8 inch) and use a sharp knife to cut it into 3-inch squares. Spread the almond-paste mixture over the squares. Roll the squares up as if you were rolling up a carpet. Place the cookies on a greased cookie sheet. Rework the scraps until all the dough is used. Brush each with the beaten egg and sprinkle with almond slices. Bake until the cookies are lightly brown, about 15 minutes. Remove from the hot pan and place on a cool sheet pan.

Yield: About 24 cookies.

 

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