When I do my shopping I pass the aisle with these yummy little treats called ‘Almond Fingers’. It’s been years since I sat down to a cup of coffee and these lovely Dutch biscuits because of the gluten and egg issues. I did a bit of internet searching and, after deciphering non-metric measurements and having a couple of tries, I’ve worked out the recipe:
115 g soft butter
225 g caster sugar
1 teaspoon Orgran No Egg mixed with 40 ml water (or use EnerG or use 1 egg if you can eat them)
1/2 teaspoon almond essence
265 g gluten-free plain flour
1/2 teaspoon gluten-free baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
135 g blanched almonds
90 g icing mixture (powdered sugar – make sure it is gluten-free or use pure icing sugar)
30 ml water
1.5 teaspoons Orgran No Egg (or 1.5 eggs if you can eat them)
3/4 teaspoon almond essence
1. Cream butter and sugar with electric mixers. Beat in the No Egg and almond essence.
2. Sift the flour, baking soda and baking powder together and stir into the mixture.
3. Bring the mixture together into a ball and wrap in cling wrap and place in the refrigerator for 30 minutes.
4. Using about 1/3 of the mixture at a time, roll out on a lightly floured board until a few millimetres thick. Cut with a 7 cm cutter to make the bases.
5. Place the bases onto a lined biscuit tray. Top with a heaped teaspoon of almond paste (see below). The paste weighed approx. 15 g.
6. Cut out the tops with a 8 cm cutter and place over the top of the base and almond paste and press at the edges to seal.
7. Keep going until you have used up the biscuit mixture. Mine made 16 biscuits.
8. Press a blanched almond onto the top.
9. Bake at 165 C fan-forced (180 c/350 F conventional oven) for 20 minutes or until golden.
1. In a mini-chopper blend the almonds until fine.
2. Add the icing sugar, No Egg, water and almond essence and process until combined.