Friday, March 5, 2010
Buck Bannister No comments
The recipe is really very simple and the results are superb. The cookies are long, perfect for dipping in tea or coffee with a crisp texture. The addition of the ground almonds (or walnuts) gives them the slightest extra crunch and the butter provides the perfect buttery smooth counterpoint.
I chose to dip some of the cookies is melted chocolate and others I presented in the traditional way with a dusting of powdered sugar. These would also be fine with a little glaze.
If you are not familiar with blanching almonds, it's not hard to do. For almonds you want to start with raw almonds then boil some water in a pot or kettle. Place the almonds in a bowl deep enough to be covered. Pour the boiling water over them and leave them not a second more than one minute. That's really important! If you leave them longer they will get soggy and become useless for grinding into a meal. When one minute is up, drain them and rinse under cold water once or twice and drain fully. Once drained, slip the skins off the almonds then grind in a blender, spice grinder or food processor.
So, here's the recipe for the "Butter Fingers" and it's one I think will give you a lot of joy with your morning or afternoon coffee or tea!
3/4 cup butter
1/4 cup sugar (or 9 tsp. powdered sugar)
1 cup walnuts or blanched almonds
2 tsp. cold water
2 cups all-purpose flour, sifted
2 tsp. vanilla
dash of salt
Cream sugar and butter and add vanilla. Add ground nuts to mixture and beat well. Add the water, flour and salt then knead thoroughly. Roll into small "finger sized" pieces. Place on parchment paper or silicone mat and bake at 300°: for about 30-35 minutes or until cookies are just brown. When cool dip one end in melted chocolate or dust with powdered sugar. It's best to make only one batch at a time in the oven to insure even baking. These can be stored in an airtight container for a long time and the flavor actually improves with age!