Angel Fingers – a delicious recipe with butter, powdered sugar, vanilla, cake flour, pistachio nuts, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C).
2
Cream butter with elec.
3
mixer.
4
Add confect.
5
sugar and beat until well mixed.
6
Beat in vanilla, then add cake flour and ground nuts and mix well.
7
Cover dough with wax paper and refirgerate for 15 minutes, or until it firms up.
8
Divide dough in half and cut each half into 12 pieces.
9
Place some flour on a sheet of wax paper and use it to dust your hands LIGHTLY before shaping each cookie.
10
Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter.
11
Place cookies on ungreased baking sheets about 1 1/2 inches apart.
12
Bake in middle of oven for about 13 minutes or until pale golden around edges.
13
Tranfer to racks set over wax paper and dust them with confectioner's sugar while still warm.
14
Cool cookies completely; then store in airtight containers.25
472
kcal
Calories
23
g
Fat
61
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup butter, unsalted, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1 cup cake flour, and more.
Yes, Angel Fingers falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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