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Vanilla Almond Fingers

User Rating 1 Star Rating (1 Review)


A vanilla almond butter cookie recipe with sugar, flour, chopped almonds, butter, vanilla, and an egg.

Cook Time: 20 minutes

Total Time: 20 minutes


  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon salt
  • 3/4 cup chopped blanched almonds, divided
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 1 egg, beaten


Combine flour, 1/4 cup of the sugar, salt, and 1/2 cup of the almonds in a mixing bowl. Cut in butter until particles are about the size of small peas. Sprinkle with the vanilla and gather mixture into a ball. Handle mixture as little as possible. Wrap dough in waxed paper and chill. Divide dough into 10 equal portions.

On a lightly floured surface, shape portions into thin rolls about 1/2-inch in diameter. Place rolls side by side and cut crosswise into 2-inch pieces. Brush one section with egg. With a spatula, lift up one row; press surface into mixture of the remaining chopped nuts and sugar. Put on ungreased baking sheets. Bake at 325° for 20 minutes, or until lightly browned. Remove to a rack to cool. Store in an airtight container in cool place or freeze.
Makes 6 to 7 dozen cookies.

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User Reviews

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 1 out of 5
vanilla almond fingers, Member arruley

Someone has to tell me what holds these cookies together to divide and roll this dough. This cookie was a waste of my ingredients as far as I'm concerned, UNLESS.... I did something terribly wrong (and I would be delighted if someone enlightened me) I read it 4 or 5 times and with the vanilla as the only liquid, all I had was a mess of loose flour with pieces of butter in it. I ended up adding an egg and about 1/8 cup of water to make it rollable. The result was a dry, unsweet cookie. I am really disappointed in this recipe.

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