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Chewy Almond Fingers




I must admit, that I can get heart palpitations from a good cookbook. I was reading an older article somewhere that mentioned a cookbook out of New Zealand called Ladies, A Plate by Alexa Johnston – a cookbook of the very best classics of New Zealand baking. I tracked it down on my favorite used book site, Abebooks.com and was not disappointed. The  recipes range from Neenish tarts to Lamingtons. She even has a recipe for one of my favorite cookies – Nanaimo Bars.  I adore anything almond flavored so I tried out these Almond Fingers on the Tuesday Night Tennis Ladies – I think they were a success…..Of course, I doubled the recipe and didn’t follow it exactly and they were still amazingly good.

Chewy Almond Fingers

Adapted from Ladies, A Plate by Alexa Johnson


  • 1/2 cup flour
  • 1/4 t. baking powder
  • pinch of salt
  • 2 oz. butter
  • 1/2 cup sugar
  • 1/3 cup ground almonds
  • 1 egg, separated
  • 1/2 t. almond extract
  • 1/2 cup powdered sugar
  • 1-2 oz almonds

Cooking Directions:

  1. Mix together the flour, baking powder and salt. Cut in the butter until it is well incorporated.
  2. Add the sugar, ground almonds, egg yolk , almond extract and 1-2 t. of cold water and mix until a stiff paste is formed.
  3. You can chill it for about 10 minutes, or as I did, just roll it out into a 12 x 8 x 1/4 inch rectangle on a pammed piece of parchment paper. Place the whole caboodle on a large baking sheet.
  4. Beat the egg white until stiff and then gradually beat in the powdered sugar to make a meringue like topping. Spread this on top of the cookie base and sprinkle with the extra almonds.
  5. Now at this point I baked it for 20-25 minutes at 350 degrees. Then I cut them into fingers after they cooled a little.
  6. The original recipe calls for cutting them into fingers before baking them, spreading out on the baking sheet and rotating the baking sheet halfway through baking them.
  7. You choose what you want to do, it will be delicious either way.

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