Finska Pinnar / Finnish Fingers

Before you think otherwise, these Finnish Fingers are actually a traditional cookie my mother-in-law bakes every year for Christmas.  I've got a liking for buttery stuff since Christmas and thought this would be good as a Chinese New Year goodie too since it 1) is buttery and sweet 2) can keep well 3) can be offered to guests like other goodies during Chinese New Year 4) it's very easy to make! The recipe is catered for 50 fingers, but I only produced half the amount because I've cut it too thick. However, I think they will be equally good if you cut them into small, bite-size squares, that way, you can eat more without 'feeling guilty'.  This recipe is from a traditional Swedish baking books called 'Sju Sorters Kakor' - 7 types of cookies/cakes, but it contains much more recipes than that.

Ingredients (makes 50 fingers)

50g sweet almonds

5 pieces of bitter almonds

4.5dl plain flour

1 dl sugar

200g butter

1/2-1 egg white

Pearl Sugar/Nib Sugar

Chopped sweet almonds

Steps

1. Soaked the almonds in hot water for a minute, drain and peel off the skins (if you didn't buy those already peeled). There is a difference between sweet and bitter almonds, the latter being dangerous if consumed in large quantity.  The bitter almonds as shown in the picture on the right side of the blade is flatter and broader than the sweet ones.
   
   
   
2. In a food processor, mix the almonds, butter, sugar and flour until it comes together in a dough.
   
   
   
3. I placed the dough in a bag before flattening it until its about finger thickness before putting it in the chiller on a flat surface to cool for at least half and hour.
   
   
   
4. Remove the dough as one single piece and place it on your baking sheet. Brush the whole surface with lightly whipped egg white before decorating it with the nib sugar and more chopped sweet almonds.
   
   
   
5. Use a cutter and divide them up into thin fingers, bearing in mind they will expand slightly. My ones in this picture was too thick so that can serve as your gauge to 'slim' them down. Bake at 175°C for around 12 minutes or golden brown.  Let it cool before storing. They should hold up quite firmly like cookies.