Almond Fingers Recipe
Wait, just stop. Did you notice that a delicious Almond Fingers recipe awaits you? This Almond Fingers recipe is sure to sweep you off your feet!
Ingredients
1/2 oz. fresh (compressed) yeast
5 tablespoons (6T) warm water
1 oz. (2T) castor sugar
8 oz. strong plain (all-purpose) flour
1/2 teaspoon salt
1 oz. (21) lard (shortening)
1 egg, beaten
5 oz. butter
12 oz. marzipan beaten egg to glaze Icing and decoration:
6 oz. icing (confectioners') sugar
1-2 tablespoons warm water
Glace (candied) cherries, chopped
Directions
Blend the yeast with the water, 1 teaspoon of the sugar and 2 oz.{1/2 cup) of the flour.
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.
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.
