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Almond vanilla fingers

Almond vanilla fingers
Recipe type: Snacks
Cuisine: Indian
Serves: 20
Prep time:
Cook time:
Total time:
Easy to make, these almond and white chocolate biscuits are a tea-time favourite.
  • ½ cup flaked almonds
  • 75g white chocolate, melted, to decorate
  • Basic biscuit mix
  • 185g butter, softened
  • ¾ cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups Lighthouse Cake, Biscuit and Pastry plain flour
  1. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
  2. Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).
  3. Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.
  4. Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.
Place cookies 4cm apart on prepared trays. Bake for 10-12 minutes until light golden. For even colouring, swap trays halfway through cooking time.

If rolling dough, form dough into a disc. Cover and refrigerate for 30 minutes before rolling. If dough gets a little soft after rolling, place in fridge until firm enough to handle.
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