Dutch Almond Fingers Recipe

Introduction

Dutch Almond Fingers are delicate, buttery pastries filled with sweet marzipan and topped with crunchy almonds. This elegant treat combines fragrant spices and zesty citrus for a perfect balance of flavors. Ideal for sharing with tea or as a special dessert.

Ingredients

• 1 1/2 cups plain flour
• 1/2 cup self-raising flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 60g caster sugar
• 125g butter, room temperature, cut into cubes
• 2 egg yolks, lightly whisked
• 1 beaten egg (for glazing)
• Finely grated zest of 1 lemon or orange
• 50g almond flakes or whole almonds, for decoration
• 1 teaspoon vanilla essence
• 1 teaspoon almond essence
• 250g block of ready-to-roll marzipan

Instructions

1. Step 1: In a mixer with a paddle attachment, beat the cubed butter and caster sugar until the mixture is pale and fluffy.
2. Step 2: Sift the plain flour and self-raising flour into the mixing bowl, then mix on low speed until the mixture resembles coarse sand.
3. Step 3: Stir in the egg yolks, vanilla essence, cardamom, cinnamon, citrus zest, and almond essence. Mix on low to form a soft dough. If the dough feels dry, add a little orange juice or milk until the desired softness is achieved.
4. Step 4: Place the dough between two sheets of baking paper or plastic wrap, then roll it out into a rough rectangle. Wrap tightly in plastic and chill in the fridge for at least one hour.
5. Step 5: Preheat the oven to 160°C and line a baking tray with baking paper.
6. Step 6: Roll the chilled dough onto a sheet of baking paper to form a rectangle approximately 35 x 20 cm and about 0.5 cm thick. Dust with flour if sticky.
7. Step 7: Shape the marzipan into a 30 x 6 cm rectangle. If block form, slice into three pieces and reshape to a rectangle for easier handling.
8. Step 8: Place the marzipan in the middle of the dough. Fold the left side of the dough over the marzipan, then fold the right side over, overlapping slightly to cover completely.
9. Step 9: Carefully turn the roll so the seal is underneath and the smooth side is on top. Place on the prepared baking tray.
10. Step 10: Use a small sharp knife to score the top into finger-sized sections about 2 cm apart and 1 cm deep, without cutting all the way through.
11. Step 11: Brush the top with beaten egg, press almond flakes on in a decorative pattern, then brush again with beaten egg.
12. Step 12: Bake for 30 minutes or until golden brown. Remove from the oven and allow to cool in the tray. The fingers are fragile when warm.
13. Step 13: When slightly cooled, cut along the scored lines to separate the fingers, then cool completely before serving.

Tips & Variations

• Substitute orange zest for lemon zest for a subtle citrus twist.
• Add a splash of orange juice to the dough if it feels too dry for a softer texture.
• Use whole almonds instead of almond flakes for a different crunch and look.
• Chill the dough longer if it’s too soft to handle when rolling out.

Storage

Store Dutch Almond Fingers in an airtight container at room temperature. They will keep fresh for about one week. Reheat gently in a low oven if desired to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of almond flakes for decoration?

Using almond meal won’t give the same crunchy texture for decoration, but you could sprinkle it on top before baking for a different flavor and appearance.

Is it necessary to chill the dough before baking?

Yes, chilling helps firm up the dough, making it easier to handle and helps maintain the shape during baking for the best texture.

Dutch Almond Fingers Recipe

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★★★★★

4.7 from 100 reviews

Dutch Almond Fingers are delicate, buttery shortcrust pastry treats filled with smooth marzipan and topped with crunchy almond flakes. Flavored with aromatic spices and citrus zest, these elegant cookies are perfect for tea time or as a festive gift. They are baked until golden and then sliced into slender fingers that offer a satisfying crunch and a sweet almond center.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: About 12–15 Dutch Almond Fingers 1x
• Category: Baking
• Method: Baking
• Cuisine: Dutch
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortcrust Pastry

• 1 1/2 cups Plain Flour
• 1/2 cup Self Raising Flour
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Cardamom
• 60g Caster Sugar
• 125g Butter, room temperature, cut into cubes
• 2 Egg Yolks, lightly whisked
• 1 Beaten Egg (for glazing)
• Finely grated zest of 1 Lemon or Orange
• 50g Almond Flakes or Whole Almonds (to decorate)
• 1 teaspoon Vanilla Essence
• 1 teaspoon Almond Essence

Almond Filling

• 250g Block of Ready to Roll Marzipan

Instructions

1. Mix Butter and Sugar: In a mixer fitted with a paddle attachment, combine the cubed butter and caster sugar. Beat until the mixture is pale and fluffy, indicating that air has been incorporated for a tender pastry.
2. Add Flours: Sift both plain flour and self-raising flour into the mixing bowl. Mix on low speed until the mixture resembles coarse sand, ensuring the butter is well distributed.
3. Create Dough: Stir in the lightly whisked egg yolks, vanilla essence, cardamom, cinnamon, citrus zest, and almond essence. Mix gently on low speed until a soft dough forms. If the dough feels too dry, add a small amount of orange juice or milk to achieve the desired consistency.
4. Chill Dough: Place the dough between two sheets of baking paper or plastic wrap. Using a rolling pin, flatten the dough into a rough rectangle. Wrap it tightly in plastic and refrigerate for at least one hour to firm up.
5. Preheat Oven and Prepare Tray: When ready, preheat the oven to 160°C (320°F). Line a baking tray with baking paper.
6. Roll Dough: Roll the chilled dough out on a sheet of baking paper to create a rectangle approximately 35 cm by 20 cm and about 0.5 cm thick. Dust with flour if the dough is sticky.
7. Shape Marzipan: Knead the marzipan into a 30 cm by 6 cm rectangle. If the marzipan is a block, slice into three pieces, then reshape into the rectangle for easier handling.
8. Assemble Roll: Place the marzipan in the center of the dough rectangle. Fold the left side of the dough over the marzipan, then fold the right side over so the two sides slightly overlap, fully encasing the filling.
9. Prepare for Baking: Carefully flip the roll so the seam is on the bottom and the smooth side is on top. Place this on the lined baking tray. Using a small sharp knife, gently score lines about 2 cm apart and 1 cm deep, without cutting all the way through the dough.
10. Glaze and Decorate: Brush the top of the dough with the beaten egg. Press almond flakes onto the surface in a decorative pattern, then brush with beaten egg again to secure the almonds and give a glossy finish.
11. Bake: Bake for 30 minutes or until the pastry turns golden brown and cooked through.
12. Cool and Slice: Remove from oven and allow to cool on the baking tray. The fingers will be fragile while warm, so wait until they have firmed slightly before cutting along the scored lines. Once sliced, let the Dutch Almond Fingers cool completely.
13. Store: Store in an airtight container. These almond fingers will keep well for about one week.

Notes

• The Dutch Almond Fingers will keep for up to one week in an airtight container, maintaining their freshness and crisp texture.
• Use Australian measuring standards for ingredient accuracy.
• If the dough feels dry, careful addition of orange juice or milk can help achieve correct consistency.
• Scoring the dough before baking helps create perfect finger-sized slices.
• Be gentle when cutting the fingers after baking as the pastry can be fragile while warm.

Keywords: Dutch Almond Fingers, marzipan cookies, shortcrust pastry, almond treats, baked almond cookies, festive treats