Almond Butter Fingers

1. 1

   Preheat oven to 275 degress farenheit. Lightly grease a 10 x 15-inch jelly-roll pan.

2. 2

   In a large mixing bowl, beat butter, sugar and salt together until light and fluffy. Beat in egg yolk and both extracts. Stir in cardamom, then flour, 1/2 c at a time, blending after each addition.

3. 3

   Use a rubber spatula to spread dough evenly over bottom of prepared pan, or dampen your fingers with water and pat dough into place.

4. 4

   In a small bowl, lightly whisk egg white until frothy. Pour over dough; spread evenly with the back of a large spoon. Sprinkle nuts over dough and press lightly into surface with the back of a spoon.

5. 5

   Bake 50 to 60 minutes, or until golden brown. Immediately cut into 40 (1 x 3 3/4-inch) fingers with a sharp knife while the bars are still warm. You can get 40 fingers by cutting 10 strips one way and 4 the other.

6. 6

   Cool 15 minutes in pan on rack. Carefully remove from pan with a metal spatula; cookies are very fragile. Cool completely on racks. Store in an airtight container at room temperature for 1 week or freeze for longer storage.

* Per serving · 4 servings · Values may vary.

No additional tips available.