Dutch Almond Fingers Recipe

Introduction

Dutch Almond Fingers are delicate, buttery pastries with a soft marzipan center and a crisp almond-topped crust. Their subtle spices and citrus zest make them a perfect treat for teatime or festive occasions.

Ingredients

• 1 1/2 cups Plain Flour
• 1/2 cup Self Raising Flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 60g Caster Sugar
• 125g Butter, room temperature, cut into cubes
• 2 Egg Yolks, lightly whisked
• 1 beaten egg for glazing
• Finely grated zest of 1 Lemon or Orange
• 50g Almond Flakes or Whole Almonds to decorate
• 1 teaspoon Vanilla Essence
• 1 teaspoon Almond Essence
• 250g Block of Ready to Roll Marzipan

Instructions

1. Step 1: Mix the cubed butter and caster sugar in a mixer using a paddle attachment until the butter is pale and fluffy.
2. Step 2: Sift together the plain flour and self raising flour into the mixing bowl, then mix on low speed until the mixture resembles coarse sand.
3. Step 3: Stir in the egg yolks, vanilla essence, cardamom, cinnamon, citrus zest, and almond essence. Mix on low speed until a soft dough forms. If the dough feels dry, add a little orange juice or milk to achieve the right consistency.
4. Step 4: Place the dough between two sheets of baking paper or plastic wrap. Roll it out into a rough rectangle, then wrap it tightly and chill in the fridge for at least one hour.
5. Step 5: Preheat the oven to 160°C (320°F). Line a baking tray with baking paper.
6. Step 6: Roll the chilled dough onto a sheet of baking paper to form an approximately 35 x 20 cm rectangle, about half a centimeter thick. Dust with flour if the dough is sticky.
7. Step 7: Knead the marzipan into a 30 x 6 cm rectangle. If it comes in a block, cut it into three pieces, then reshape into a rectangle.
8. Step 8: Place the marzipan in the middle of the dough rectangle. Fold the left side of the dough over the marzipan, then fold the right side over so that the marzipan is completely covered and the dough sides slightly overlap.
9. Step 9: Carefully turn the roll over so the seam is on the bottom and the smooth side is on top. Transfer it onto the prepared baking tray. Use a small sharp knife to score lines 2 cm apart and about 1 cm deep, without cutting all the way through. Brush the top with beaten egg, then press almond flakes on top in a decorative pattern. Brush once more with beaten egg.
10. Step 10: Bake in the oven for about 30 minutes, or until golden. Remove from the oven and allow to cool in the tray. The fingers will be fragile and crumbly when warm. When slightly cooled, cut along the scored lines and allow to cool completely.
11. Step 11: Store the cooled almond fingers in an airtight container. They will keep fresh for about one week.

Tips & Variations

• For added flavor, try using orange zest instead of lemon zest or a mix of both.
• If you prefer a stronger almond taste, gently toast the almond flakes before decorating.
• You can substitute the marzipan with almond paste if you prefer a less sweet filling.
• If dough is sticky while rolling, dust your work surface and rolling pin lightly with flour to prevent sticking.

Storage

Store Dutch Almond Fingers in an airtight container at room temperature for up to one week. To keep them crisp, avoid refrigeration. If desired, reheat gently in a low oven for a few minutes before serving to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, if you don’t have self-raising flour, you can use plain flour and add 1 1/2 teaspoons of baking powder to replace the self-raising flour.

How do I prevent the almond flakes from burning during baking?

Brush the dough with beaten egg before and after applying the almond flakes to help them adhere and brown evenly without burning. Also, keep an eye on the baking time and oven temperature to prevent over-browning.

Dutch Almond Fingers Recipe

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★★★★★

4.5 from 60 reviews

Dutch Almond Fingers are delicate, buttery cookies featuring a soft marzipan center wrapped in a spiced dough with hints of cinnamon, cardamom, and citrus zest. The cookies are baked until golden and topped with crunchy almond flakes, creating a perfect balance of sweet, nutty, and aromatic flavors. These elegant almond fingers make for a delightful treat with tea or coffee and are simple to prepare with a refrigerated dough that develops great texture.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: About 20 Almond Fingers 1x
• Category: Baking
• Method: Baking
• Cuisine: Dutch

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups Plain Flour
• 1/2 cup Self Raising Flour
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Cardamom
• 60g Caster Sugar

Wet Ingredients

• 125g Butter, room temperature, cut into cubes
• 2 Egg Yolks, lightly whisked
• 1 beaten Egg (for glazing)
• 1 teaspoon Vanilla Essence
• 1 teaspoon Almond Essence
• Finely grated zest of 1 Lemon or Orange
• Optional: a little Orange Juice or Milk (if dough is too dry)

Other

• 250g Block of Ready to Roll Marzipan
• 50g Almond Flakes or Whole Almonds (to decorate)

Instructions

1. Prepare Butter and Sugar: Mix together the cubed butter and caster sugar in a mixer fitted with a paddle attachment until the mixture becomes pale and fluffy, creating a smooth base for the dough.
2. Add Flours: Sift the plain flour and self-raising flour into the mixing bowl, then mix on low speed until the mixture resembles coarse sand, ensuring even distribution of dry ingredients.
3. Incorporate Flavorings and Egg Yolks: Stir in the lightly whisked egg yolks, vanilla essence, cardamom, cinnamon, citrus zest, and almond essence. Mix on low until a soft dough forms. If the dough is too dry, add a small amount of orange juice or milk to reach the desired consistency.
4. Chill the Dough: Place the dough between two sheets of baking paper or plastic wrap and use a rolling pin to flatten it into a rough rectangle. Wrap tightly in plastic and chill in the refrigerator for at least one hour to firm up.
5. Preheat Oven and Prepare Baking Tray: When ready to bake, preheat the oven to 160°C (320°F). Line a baking tray with baking paper to prevent sticking.
6. Roll out Dough: Remove chilled dough from the fridge and roll it out on a sheet of baking paper to an approximate size of 35 x 20 cm and about 0.5 cm thick. Dust with flour if sticky to prevent tearing.
7. Shape Marzipan: Knead the marzipan into a rectangle approximately 30 x 6 cm. If it comes in a block, slice it into three parts and then reshape to form the rectangle for better handling.
8. Assemble the Roll: Place the marzipan rectangle in the center of the rolled dough. Fold the left side of the dough over the marzipan, then fold the right side over so the edges slightly overlap, fully enclosing the marzipan inside.
9. Prepare for Baking: Carefully turn the roll over so the seam is on the bottom and the smooth side is facing up. Place the roll on the prepared baking tray. Use a small, sharp knife to score lines about 2 cm apart and approximately 1 cm deep, without cutting all the way through. This will help portion the fingers after baking.
10. Glaze and Decorate: Brush the top with the beaten egg, then press almond flakes onto the surface in a decorative pattern. Brush again gently with beaten egg to help the almonds stick and to achieve a golden finish.
11. Bake: Bake in the preheated oven for about 30 minutes or until the fingers turn golden brown. Remove from the oven and allow to cool in the tray as the fingers will be fragile when hot.
12. Slice and Cool Completely: When slightly cooled and firm enough to handle, cut the roll into fingers along the scored lines. Place the sliced cookies back on the tray and let them cool completely before serving or storing.

Notes

• The dough can be adjusted with a little orange juice or milk if too dry for easier rolling.
• Use a gentle hand when handling partially baked fingers as they are fragile and crumbly when hot.
• Storing the Dutch Almond Fingers in an airtight container helps maintain their freshness for up to a week.
• If whole almonds are used instead of flakes, press them gently to avoid breaking the dough surface.
• Chilling the dough is essential for easier rolling and better texture during baking.

Keywords: Dutch Almond Fingers, almond cookies, marzipan cookies, spiced almond biscuits, festive cookies, baking almond treats