Almond Butter Fingers (Mordegspinner)

1. 1

   Preheat oven to 275.

2. 2

   Lightly grease a 10 x 15 jellyroll pan (9X13 cake pan will do).

3. 3

   In a large mixing bowl, beat butter, sugar and salt together until light and fluffy.

4. 4

   Beat in egg yolk and extracts.

5. 5

   Stir in cardamom.

6. 6

   Stir in flour 1/2 cup at a time, blending well after each addition.

7. 7

   Spread dough evenly over bottom of prepared pan.

8. 8

   In small bowl, lightly whisk egg white until frothy.

9. 9

   Pour over dough, spread evenly.

10. 10

    Sprinkle nuts over dough and press lightly into surface with back of a spoon.

11. 11

    Bake 50 to 60 minutes or until golden brown.

12. 12

    Immediately use a sharp knife to cut into 40 fingers (4 across, 10 down).

13. 13

    Cool 15 minutes in pan on rack.

14. 14

    Carefully remove from pan --- cookies are fragile.

15. 15

    Cool completely on racks.

16. 16

    Keep in airtight container one week, freeze three months if well-wrapped.

* Per serving · 4 servings · Values may vary.

No additional tips available.