Wonderful Almond Fingers

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"I make this recipe every holiday season and everyone loves it. These cookies are light and sweet. They can be made a lot of ways with different extracts. Also the ends can be dipped into melted chocolate (they are very good this way)."
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40 m servings 72 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
  3. Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
  4. Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
  5. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.



I was looking for a quick cookie recipe using ingredients I had around the house, and these were very quick and wonderful. Didn't have almond extract so I used lemon, and they were so light and...

I followed this recipe, also, and I too, had them melt out of shape. I added another 1/2 cup of flour (or so, to the right feel) and pressed them again with better results. They are a VERY TAS...

I followed this recipe to the tee and it turned out as such a disappointment. It didn't hold shape at all and were really mishapen. I was ashamed to serve them for dessert but they were tasty. I...

This recipe was ok but cookies turned out more like wafers than fingers. Pretty tasty though. Halloween trick - added green food coloring and then tipped one end of the fingers with slivered al...

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