Recipe Overview
- Difficulty: Easy
- Yield: 28 finger-shaped cookies
- Total Time: 2 hours
- Active Time: 20 minutes
Nutritional Information
Per serving (1 of 28 cookies):
- Calories: 120
- Total Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Dietary Fiber: 0 g
- Sugar: 10 g
- Protein: 2 g
- Cholesterol: 15 mg
- Sodium: 32 mg
Ingredients
- Vegetable oil cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 28 large sliced almonds
- 1 cup raspberry jam
Instructions
- Position a rack in the center of your oven and preheat to 325F. Prepare a rimmed baking sheet by spraying it with vegetable oil spray or lining it with a silicone baking mat. Set aside.
- In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until the mixture becomes pale and fluffy, about 2-3 minutes, stopping periodically to scrape down the bowl sides. Add the egg and vanilla extract; continue to beat until fully incorporated and smooth. Slowly add the flour mixture and combine until the dough comes together.
- Take approximately 1 tablespoon of dough per cookie and roll it between your hands into finger-shaped pieces about 5 inches long and inch thick. Firmly press a sliced almond at one end of each finger to create the appearance of a fingernail. Make several shallow horizontal cuts (about inch deep and inch wide) along the middle of each finger to resemble knuckles. Pinch the dough on either side of the cuts to shape these knuckle ridges. Arrange the finished fingers on the prepared baking sheet and bake them until they turn lightly golden, about 16 to 18 minutes. Remove and transfer the cookies to a wire rack to cool completely.
- Warm the raspberry jam gently in a small saucepan over low heat for around 2 minutes. Dip the thicker end of each cookie finger into the warm jam, then display them on a serving platter.
