|Photo: Almond vanilla fingers recipe|
Easy to make, these almond and white chocolate biscuits are a tea-time favourite.
To Prep 0:40
To Cook 0:08
DIFFICULTY CAPABLE COOKS
1/2 cup flaked almonds
75g white chocolate, melted, to decorate
Basic biscuit mix
185g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 cups Lighthouse Cake, Biscuit and Pastry plain flour
Step 1 Preheat panggangan to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
Step 2 Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).
Step 3 Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.
Step 4 Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.
Fat saturated 3.00g
Fat Total 5.20g
Carbohydrate sugars g
Carbohydrate Total 10.10g
Dietary Fibre 0.40g
All nutrition values are per serve.
Super Food Ideas – March 2009 , Page 60
Recipe by Liz Macri
Photography by Mark O’Meara
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