by Sarah Steimer
- 30 almonds, raw or blanched
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1 stick butter, room temperature
- 1/2 cup confectioners’ sugar
- 5 tablespoons granulated sugar
- pinch of salt
- 1 2/3 cups all-purpose flour
Separate one egg and set aside the egg white. In a small bowl, combine the yolk, full egg and vanilla.
Combine the butter, confectioners’ sugar, granulated sugar and salt in a large bowl with an electric mixture. Combine until fluffy. Add the egg-vanilla mixture and beat until smooth. Add the flour and mix until just incorporated.
Wrap the dough in plastic and chill until firm, about 20 to 30 minutes.
Preheat the oven to 350 degrees.
Divide the dough in half and keep one half in the fridge. Separate the first half into 15 pieces. Roll the pieces either between your hands or on a lightly floured surface to shape fingers about 3-4 inches long. Pinch dough in two places to form knuckles and score with the back of a knife to create the wrinkles.
Place the fingers on a parchment paper-covered baking sheet. Brush the fingers with the whisked egg white. Press the almonds firmly into the fingers.
Bake for about 12 minutes, or until lightly browned on the bottom. Repeat with the remaining dough. Let cool completely on a rack. Store in an air-tight container for about five days.
Makes about 30 cookies.
Recipe adapted from: Martha Stewart