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Almond Butter Fingers (Mordegspinner)

 

38

Yield

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free
 

Ingredients

1 cup butter
softened
1 cup powdered sugar
¼ teaspoon salt
1 each eggs
separated
¾ teaspoon almond extract
*
¾ teaspoon vanilla extract
¾ teaspoon cardamom seeds
2 cups all-purpose flour
1 cup almonds
finely chopped
*

Directions

Preheat oven to 275.

Lightly grease a 10 x 15 jellyroll pan (9X13 cake pan will do).

In a large mixing bowl, beat butter, sugar and salt together until light and fluffy.

Beat in egg yolk and extracts.

Stir in cardamom. Stir in flour ½ cup at a time, blending well after each addition.

Spread dough evenly over bottom of prepared pan.

In small bowl, lightly whisk egg white until frothy.

Pour over dough, spread evenly. Sprinkle nuts over dough and press lightly into surface with back of a spoon.

Bake 50 to 60 minutes or until golden brown.

Immediately use a sharp knife to cut into 40 fingers (4 across, 10 down).

Cool 15 minutes in pan on rack. Carefully remove from pan --- cookies are fragile.

Cool completely on racks. Keep in airtight container one week, freeze three months if well-wrapped.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 76956% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 491mg 20%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 29% Vitamin C 0%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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