Regal Food Almond Fingers 6pc -Almond Flavoured Pastry Cakes -Moist And Soft Baked With Fresh Bits Of Almond

Product Information

Scoop out a portion of dough. Roll the dough into the shape of a finger. Place a blanched almond on the tip of the finger and press it in slightly. Shape the tip of the finger around the almond. After 30 minutes, remove the dough from the refrigerator. I’m using an ice cream scoop that is about 1 rounded tablespoon. Using a scoop will help keep the fingers uniform in size. These little bars of deliciousness are, like the Norfolk Scone, inspired by Jennie Reekie’s Cakes, Pastries and Bread book. I have altered her recipe though replacing half the flour with ground almonds to make them more almondy, taken out Jennie’s cinnamon addition and changing the method, so they really are only a doff of the hat to Jennie. Mine are more macaroon to Jennie’s shortbread. In fact, if you pinned me down to describing them I would say that they are a hybrid macaroon/shortbread. A bit like the Norfolk Scone being a hybrid scone/eccles cake. There seems to be a pattern forming here… Once completely cooled, you can dust the almond fingers with powdered sugar for an extra touch of sweetness.

Wonderful Almond Fingers - Allrecipes

To make this gluten free, make sure the oats and baking powder are gluten free varieties. This recipe is also suitable for vegetarians. Add egg yolks, zest,cardamom and cinnamon powder, vanilla and almond essence and mix on low until it forms a soft dough. If the dough is too dry add a bit of milk or orange juice until the desired consistency is reached. If the dough is too wet, add a little bit more flour. Take portions of the chilled dough and roll them into finger-shaped logs, approximately 3-4 inches long and 1/2 inch wide. Place them on the prepared baking sheet, leaving some space between each.Place the flour with a pinch of salt in the bowl of a food processor and process for 5 seconds. Add the caster sugar and butter and process until the mixture resembles fine breadcrumbs. Like most sponge cakes, margarine is the best fat to use. Some believe butter gives a better flavour to a cake, but margarine does make a better textured and more predictable sponge. Use a small sharp knife to score the roll/log 2 cm apart, but not all the way through. This will be your guide in cutting the cooked roll into fingers. Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the almond fingers turn golden brown at the edges. To sweeten I used a mixture of Sukrin:1and Sukrin Gold ( both natural sweeteners with no aftertaste and my preferred choice when making baked good or wanting to sweeten things). Up until my discovering of these, I would just use honey or maple syrup, as I hate that aftertaste that certain sweeteners can have, but these really taste good. The Sukrin gold is my fav, as it is pretty close to brown sugar.

Almond Fingers Recipes | Yummly 10 Best Almond Fingers Recipes | Yummly

Stir in the egg yolks vanilla, cardamom, cinnamon zest and almond essence and mix on low to form a soft dough. If the dough is a bit dry, add a bit of orange juice or milk until the desired consistency. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes to firm it up. Again, flour is a must in any cake batter and self-raising is used here to allow the cake topping to rise a little.

Leave to cool before cutting into fingers. Store in an airtight container, layering with baking paper as you go.