Fossicking through my extensive collection of recipes torn from magazines and newspapers, and those handwritten by friends and family I could not find my only copy of a favourite biscuit recipe - so the relief when I found that recipe was immense! I immediately decided I should record it here - where hopefully I'll always be able to find it!
Fill a small bowl with warm water. Damp your fingers and form tablespoon sized pieces of the mixture into logs about the size of your thumb. Roll the log gently in the flaked almonds before placing on the oven tray. Leave room for the biscuits to spread.
The orginal recipe for Almond Fingers was a featured readers prize recipe in an Australian Womans Weekly magazine from a number of years ago. This is my version of that original recipe.
The biscuits are very easy to make, have a lovely chewy texture and are just perfect with a cup of coffee! There really is something very special about that flavour combination of almonds, vanilla and coffee!
You may even notice a variation of these biscuits amongst the choices at your favourite coffee shop!
Almond Fingers
1 and 3/4 cups of almond meal (I prefer almonds ground with the skins on)
1 cup castor sugar
2 tablespoons plain flour
2 tablespoons dessicated coconut
1 teaspoon vanilla essence
3 egg whites, lightly whisked (I use 700gram free range eggs)
2 to 3 cups flaked almonds
Method
Preheat the oven to 180C. Line oven trays with baking paper.
Combine the dry ingredients - almond meal, flour and coconut in a large bowl. In a separate bowl lightly whisk the eggs whites and vanilla together. Add these to the dry ingredients and mix together well with a metal spoon or spatula.
Bake the biscuits for 12 - 15 minutes or until golden brown but with a moist centre in the biscuit. Cool for several minutes on the tray before gently removing to a cooling rack to cool completely.
The cooked biscuits keep well and can also be frozen.
Makes about 30 biscuits.
Enjoy!
M
