Almond Shortbread Cookies - (Finska Pinnar)

I have a very old cookbook, published in 1979, called “Christmas Cookies and Candies”. I don’t even remember where I found it, but it has recipes for a lot of European cookies. This made it rather unique to my collection. There is one cookie in particular that I’ve been making every since I got this cookbook – Finska Pinnar (Finnish Fingers). I call them “Almond Shortbread Cookies”. This is one of the few cookbooks I have with no photos in it! This gave me somewhat of a challenge – since I like to see what the finished product is supposed to look like! Today I find photos essential to the cookbook experience.

These cookies are almond flavored, and similar to a shortbread cookie – tender, and buttery, while not being too sweet. I just love them.

ALMOND SHORTBREAD COOKIES (makes 32)

Preheat oven to 350 degrees. Prepare 2 cookie sheets with parchment paper.

Ingredients:

2 1/2 c all purpose flour
1/2 c granulated sugar
2 sticks of unsalted butter, room temp.
1/2 tsp salt
1 1/2 tsp almond extract
2 Tbsp cold water

1 egg, slightly beaten
1/2 c sliced almonds, lightly chopped, or crushed with your hands
Coarse sugar

Combine the sugar and butter in a stand mixer with a paddle attachment. Blend to combine. Add flour and salt, and blend. Mixture will be “crumbly”. Add almond extract, and water. Blend just til a dough ball forms.

Divide dough into 8 even pieces. Roll out with your hands, to about a 12″ long “rope”. You don’t need any flour for this!

Cut each “rope” into 4 even pieces. Press gently with your fingers, to flatten slightly. Place each cookie on the baking sheet. These will not spread, so you can place them fairly close together.

Prepare the beaten egg, crushed almonds, and coarse sugar. Brush each cookie with egg wash, then a sprinkle of almonds, and finally a sprinkle of coarse sugar. Press lightly to secure each cookie topping.

Bake for a total of 12 – 15 minutes. I start with 8 min. on 2 oven shelves, then switch shelves and bake for another 4-5 minutes til the bottoms are lightly browned.