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Great tasting almond cookie.


Yield 50 cookies
Preparation time 25-30 minutes + refrigerate for 30-60 minutes,
Cooking time 15-20 minutes
Main Ingredient Dough/Almonds


  • 1 cup unsalted butter/margarine, at room temperature
  • 1 1/4 cups confectioners’/icing sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons almond extract
  • 2 3/4 cups all-purpose/plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • strawberry jam
  • 1/2 cup sliced almonds


  1. Heat oven to 325 degrees. 
  2. Cream butter and sugar using an electric mixer. Beat in the egg and vanilla, almond extracts. Gradually add flour, baking powder and salt to the creamed mixture, mixing well.
  3. Divide dough into fourths; cover and refrigerate for 30-60 minutes, or until easy to handle.
  4. Remove one piece of dough from refrigerator at a time, roll quickly into 1-inch balls (15 balls per quarter portion of dough), and then shape balls quickly into 3-inch by 1/2-inch fingers, tapering the finger tips very slightly.
  5. Using the flat tip of a table knife, make an indentation on the finger tip for a fingernail. With the unsharp edge of a knife, make two sets of three slashes on each finger for knuckle areas. Using knife held vertically, score bottom end of finger, to create ragged “torn off” look.
  6. Place fingers 2 inches apart on baking sheets.  Bake for 15-20 minutes or until lightly browned. Cool for 5-10 minutes.
  7. Squeeze a small amount of strawberry jam on nail bed, outlining edge of nail bed. Press a sliced almond over the jam for nail, allowing the jam to ooze around nail. (Choose well-shaped almonds and turn them so the whitest side is facing up.)
  8. Add some more jam to decorate the stump end of the finger. Remove cookies to wire racks to cool completely.