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Almond Fingers

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  Fresh yeast 1⁄2 Ounce (Compressed)
  Warm water 5 Tablespoon
  Castor sugar 1 Ounce
  All purpose flour 8 Ounce (Strong Plain Purpose)
  Salt 1⁄2 Teaspoon
  Lard 1 Ounce (Shortening)
  Egg 1 , beaten
  Butter 5 Ounce
  Icing sugar 6 Ounce (Confectionery Sugar)
  Warm water 2 Tablespoon
  Glaced cherries 1 Tablespoon, chopped (Candied)

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.

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Almond Fingers Recipe