Almond Butter Fingers (Mordegspinner)
Submitted by AMC
Scandinavian butter cookies spiced with cardamom and topped with egg white glaze and almonds. Delicate finger-shaped treats that freeze beautifully for three months.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThese Norwegian Mordegspinner cookies deliver buttery richness enhanced by the warm, citrusy notes of ground cardamom.
An egg white wash brushed over the dough creates a glossy surface for pressed almonds to nestle into before baking.
The low oven temperature ensures the cookies turn golden without overbrowning, while immediate cutting right from the oven prevents cracking as they cool.
Baking Tips
- Spread dough evenly to the pan edges for uniform thickness and even baking
- Cut into fingers immediately after baking while cookies are still hot and pliable
- Handle carefully when removing from pan as these are quite fragile until fully cooled
- Freeze in airtight containers between parchment layers for up to three months
Ingredients
Directions
Preheat oven to 275.
Lightly grease a 10 x 15 jellyroll pan (9X13 cake pan will do).
In a large mixing bowl, beat butter, sugar and salt together until light and fluffy.
Beat in egg yolk and extracts.
Stir in cardamom. Stir in flour ½ cup at a time, blending well after each addition.
Spread dough evenly over bottom of prepared pan.
In small bowl, lightly whisk egg white until frothy.
Pour over dough, spread evenly. Sprinkle nuts over dough and press lightly into surface with back of a spoon.
Bake 50 to 60 minutes or until golden brown.
Immediately use a sharp knife to cut into 40 fingers (4 across, 10 down).
Cool 15 minutes in pan on rack. Carefully remove from pan --- cookies are fragile.
Cool completely on racks. Keep in airtight container one week, freeze three months if well-wrapped.
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