Almond vanilla fingers recipe

Photo: Almond vanilla fingers recipe

Easy to make, these almond and white chocolate biscuits are a tea-time favourite.

To Prep 0:40
To Cook 0:08
INGREDIENTS 7
DIFFICULTY CAPABLE COOKS
SERVINGS 40

Ingredients

1/2 cup flaked almonds
75g white chocolate, melted, to decorate

Basic biscuit mix

185g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.

Step 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).

Step 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.

Step 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.

Nutrition

Energy 387kJ
Fat saturated 3.00g
Fat Total 5.20g    
Carbohydrate sugars g
Carbohydrate Total 10.10g    
Dietary Fibre 0.40g
Protein 1.30g    
Cholesterol 17.00mg
Sodium 36.00mg    

All nutrition values are per serve.

Super Food Ideas - March 2009 , Page 60
Recipe by Liz Macri

Photography by Mark O'Meara

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