Indulgent Dutch Almond Fingers (Printer-Friendly)

Buttery Dutch Almond Fingers envelop marzipan and almond flakes for a tender, melt-in-mouth delight.

# The Ingredients You'll Need:

→ For the Dough

01 - 1.5 cups plain flour
02 - 0.5 cups self-raising flour
03 - 0.25 teaspoon ground cinnamon
04 - 0.25 teaspoon ground cardamom
05 - 60 grams caster sugar
06 - 125 grams unsalted butter, cubed, room temperature
07 - 2 egg yolks, lightly whisked
08 - 1 teaspoon vanilla essence
09 - 1 teaspoon almond essence
10 - Zest of 1 lemon or orange, finely grated

→ For the Glazing and Decoration

11 - 1 beaten egg for glazing
12 - 50 grams almond flakes or whole almonds

→ For the Marzipan

13 - 250 grams ready-to-roll marzipan block

# Step-by-Step Instructions:

01 - Combine cubed butter and caster sugar in a mixing bowl using a paddle attachment; beat until pale and fluffy.
02 - Gradually sift in plain and self-raising flour; mix on low speed until mixture resembles coarse sand.
03 - Mix in egg yolks, vanilla essence, almond essence, ground cardamom, ground cinnamon, and citrus zest until a soft dough forms.
04 - Wrap dough between two sheets of baking paper and refrigerate for at least 1 hour.
05 - Preheat oven to 160°C (320°F) and line a baking tray with baking paper.
06 - Roll chilled dough to approximately 35 x 20 cm, about 0.5 cm thick.
07 - Form marzipan into a 30 x 6 cm rectangle and cut into three sections.
08 - Fold left side of dough over the marzipan, then fold the right side, fully encasing it.
09 - Place seam side down and score the dough at 2 cm intervals, about 1 cm deep.
10 - Brush the top with beaten egg and press almond flakes evenly across the surface.
11 - Bake for approximately 30 minutes or until golden brown; allow to cool completely.
12 - Cut along scored lines to produce individual almond fingers.

# Extra Tips:

01 - Store in an airtight container at room temperature for up to one week to maintain freshness.

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