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Almond Fingers Recipe
|Fresh yeast||1⁄2 Ounce (Compressed)|
|Warm water||5 Tablespoon|
|Castor sugar||1 Ounce|
|All purpose flour||8 Ounce (Strong Plain Purpose)|
|Lard||1 Ounce (Shortening)|
|Egg||1 , beaten|
|Icing sugar||6 Ounce (Confectionery Sugar)|
|Warm water||2 Tablespoon|
|Glaced cherries||1 Tablespoon, chopped (Candied)|
Serving size: Complete recipe
Calories 3009 Calories from Fat 1333
% Daily Value*
Total Fat 151 g232.3%
Saturated Fat 85.9 g429.5%
Trans Fat 0 g
Cholesterol 543.2 mg
Sodium 1085 mg45.2%
Total Carbohydrates 386 g128.8%
Dietary Fiber 7.5 g30%
Sugars 208.1 g
Protein 32 g64.3%
Vitamin A 75.8% Vitamin C 0.02%
Calcium 10.5% Iron 66.6%
*Based on a 2000 Calorie diet
Leave in a warm place for about 15 minutes or until frothy.
Sift the remaining flour and salt into a bowl and stir in the rest of the sugar.
Rub in the lard.
Form a well in the centre and pour in the yeast mixture and beaten egg.
Draw all the ingredients together and mix until smooth.
Turn onto a lightly floured surface and knead for 5 minutes until the dough is elastic in texture.
Cover with a damp cloth and leave in a cool place for 10 minutes.
Shape the butter into an oblong, 9 x 3 inches.
Roll the dough to a 10 inch square and place the butter in the centre.
Fold the sides over and seal.
Roll to an oblong, about 15 x 5 inches.
Fold the top third of the dough down and the bottom third up.
Put into an oiled polythene (plastic) bag and leave in a cool place for 10 minutes.
Repeat rolling and folding twice more.
Finally rest the dough for 30 minutes in a cool place then roll out to a 12 x 8 inch rectangle.
Cut into 12 strips, 1 inch wide.
Divide the marzipan into 12 pieces and form into finger shapes.
Wrap the pastry dough around the marzipan.
Place on a greased baking sheet, put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until slightly risen and spongy.
Remove from the bag.
Brush with beaten egg and bake in a hot oven, 425°F, Gas Mark 7 for 15-20 minutes.
Transfer to a wire rack.
Blend the icing sugar with enough warm water to give a smooth, coating consistency, glace icing.
Spread over the almond fingers while still warm.
Sprinkle with the cherries.