Dutch Almond Fingers Melt

These indulgent Dutch Almond Fingers melt delicately in your mouth with their buttery dough wrapped around sweet marzipan and topped with crunchy almond flakes. They make a perfect elegant dessert or a special treat to share with family and friends on any occasion.

I first made these during a holiday gathering and they immediately became the centerpiece dessert, with everyone asking for the recipe. Each batch feels like a little celebration of tradition and flavor.

Ingredients

• Plain Flour: Provides a sturdy base essential for the dough structure. Look for good quality unbleached plain flour for best texture
• Self Raising Flour: Adds a lightness that keeps the fingers tender but not too dense. Fresh and reliable self-raising flour helps with the perfect rise
• Cinnamon: Offers a warm, sweet spice note that makes the cookies feel comforting and festive
• Cardamom: Brings a fragrant, slightly citrusy spice that enhances the almond flavor beautifully
• Caster Sugar: Sweetens the dough gently without overpowering the almond essence. Fine granulated sugar dissolves evenly
• Butter: Use good quality salted or unsalted butter at room temperature cut into cubes to ensure a rich, flaky dough
• Egg Yolks: Bind the dough adding richness and a golden hue to the finished fingers
• Vanilla Essence: Adds a creamy depth enhancing other flavors naturally
• Almond Essence: Intensifies the almond flavor making every bite satisfyingly nutty
• Finely grated Lemon or Orange Zest: Adds a refreshing brightness that balances the sweetness and spices
• Beaten Egg for Glazing: Creates a shiny golden finish making your fingers look irresistible when baked
• Almond Flakes or Whole Almonds: Provide a delicate crunch and nutty topping that contrasts the soft marzipan
• Ready to Roll Marzipan: The star ingredient delivering the signature sweet almond filling that sets these apart

Step-by-Step Instructions

Sift the Flours:

Gradually sift the plain and self-raising flour into a mixing bowl to eliminate lumps and combine them evenly. This ensures your dough will have the right texture.

Cream the Butter and Sugar:

Using a paddle attachment, mix the cubed butter and caster sugar on medium speed until the mixture becomes pale and fluffy. This step incorporates air into the dough giving it a delicate crumb.

Add Flavorings and Egg Yolks:

Mix in the egg yolks, vanilla essence, almond essence, cinnamon, cardamom, and finely grated citrus zest. Blend all ingredients on low speed until the dough starts to come together with a soft texture.

Chill the Dough:

Wrap the dough between baking paper or plastic wrap and place it in the fridge for at least one hour to firm up. This makes it easier to handle and helps maintain its shape when baking.

Preheat the Oven and Prepare the Tray:

Set your oven to 160 degrees Celsius and line a baking tray with baking paper to prevent sticking and promote even baking.

Roll Out the Dough:

On a lightly floured surface, roll the dough into a rectangle roughly 35 by 20 centimeters and around half a centimeter thick. This size allows generous marzipan filling without overpowering the dough.

Shape the Marzipan:

Cut the ready rolled marzipan into three sections, shaping each into approximately a 30 by 6 centimeter rectangle. This helps with even layering inside the dough.

Wrap the Marzipan in the Dough:

Place the marzipan pieces on one side of the dough rectangle and fold the left side of the dough over to completely cover the marzipan. Then fold over the right side bringing the dough edges together enclosing the filling.

Score the Dough:

With the seam side down, gently score lines across the dough about 2 centimeters apart and 1 centimeter deep. This guides where you will cut the fingers after baking.

Glaze and Decorate:

Brush the top surface with the beaten egg for a glossy finish. Press almond flakes into the top evenly providing a crunchy nutty contrast to the soft marzipan inside.

Bake and Cool:

Bake in the preheated oven for about 30 minutes or until the dough is golden brown and crisp. Remove and allow to cool completely on a rack for clean slicing.

Slice Into Fingers:

Carefully slice along the scored lines to separate your Dutch Almond Fingers. Serve or store in an airtight container for up to one week.

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Keep these Dutch Almond Fingers in an airtight container at room temperature. They stay fresh and tender for up to one week making them perfect to prepare in advance. Avoid humidity or direct sunlight to preserve the flakiness and prevent almonds from going soft.

Ingredient Substitutions

If you do not have cardamom try adding a pinch of nutmeg or a small amount of ground cloves to approximate the warm spice notes. For almond essence, you can use a generous amount of vanilla extract but the almond flavor is less pronounced. If marzipan is unavailable, almond paste can be a substitute but may be less sweet and smooth.

Serving Suggestions

Serve these fingers with a cup of black tea or coffee as an indulgent afternoon treat. They also pair beautifully with hot chocolate or a glass of dessert wine for a cozy night in. Dust a little powdered sugar on top before serving for an extra touch of elegance.

Cultural Context

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Dutch Almond Fingers are a traditional treat that showcases the Dutch love of almond sweets and delicate pastries. Marzipan itself is iconic in many European countries, often associated with celebrations and festive seasons. This recipe brings those customs into a simple homemade delight that feels both timeless and special.

Frequently Asked Questions

→ What gives these Dutch Almond Fingers their unique flavor?

A blend of warm spices like cinnamon and cardamom, along with almond and vanilla essences, enhance the buttery dough and complement the almond marzipan filling.

→ How do I achieve the tender texture in these fingers?

Using a combination of plain and self-raising flours provides structure and lightness, while chilling the dough before baking helps maintain a delicate texture.

→ Can I substitute the marzipan with another filling?

While marzipan provides a signature almond sweetness and texture, alternative nut pastes or sweet fillings can be used to create variations.

→ Why is the dough scored before baking?

Scoring creates uniform sections for easy slicing after baking, while allowing the dough to expand properly without cracking.

→ How should I store the almond fingers to keep them fresh?

They keep best in an airtight container at room temperature, maintaining freshness for up to a week.