Delicious Dutch Almond Fingers: A Tasty Treat with a Crunchy Twist

Print recipe below

If you’re looking for a delightful treat that’s perfect for coffee breaks, afternoon snacks, or even a sweet addition to your breakfast table, then Dutch Almond Fingers are just the recipe you need! These charming pastries offer a lovely combination of buttery dough and sweet marzipan, making each bite a flavorful experience. Plus, their crunchy almond topping adds a satisfying texture that will have everyone coming back for more.

What Goes Into This Dutch Almond Fingers Recipe

Here’s what you’ll need to create these scrumptious almond fingers:

1 1/2 cups (190g) Plain Flour
1/2 cup (60g) Self Raising Flour
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
60g Caster Sugar
125g Butter, room temperature, cut into cubes
2 Egg Yolks, lightly whisked
1 beaten egg for glazing
Finely grated zest of 1 Lemon or Orange
50g Almond Flakes or Whole Almonds to decorate
1 teaspoon Vanilla Essence
1 teaspoon Almond Essence
250g Block of Ready to Roll Marzipan

Step-by-Step Dutch Almond Fingers Recipe

Cream Butter and Sugar: In your mixer with a paddle attachment, add the cubed butter and caster sugar. Mix until the butter turns pale and fluffy.
Add Flours: Sift the plain flour and self-raising flour into the bowl. Mix on low speed until the mixture resembles coarse sand.
Combine Dough Ingredients: Stir in the lightly whisked egg yolks, vanilla essence, cardamom, cinnamon, lemon or orange zest, and almond essence. Mix on low speed until a soft dough forms. If the dough seems too dry, add a splash of orange juice or milk for the right consistency.
Chill the Dough: Place the dough between two sheets of baking paper or plastic wrap. Use a rolling pin to flatten it into a rough rectangle. Wrap it up and chill in the fridge for at least one hour.
Preheat the Oven: When ready to bake, preheat your oven to 160°C (320°F). Line a baking tray with baking paper.
Roll Out the Dough: On a sheet of baking paper, roll out the chilled dough into a rectangle measuring about 35 x 20 cm (14 x 8 inches) and about half a cm thick. If it’s sticky, dust with a little flour.
Shape the Marzipan: Knead the marzipan into a rectangle about 30 x 6 cm (12 x 2 inches). If your marzipan is block-shaped, cut it into three pieces and shape it back together.
Assemble the Fingers: Place the marzipan in the center of the dough. Fold the left side of the dough over the marzipan, then fold the right side over so the two sides overlap, fully covering the marzipan.
Prepare for Baking: Flip the roll over so the seam is at the bottom and the smooth side is on top. Place it on the prepared baking tray. Use a sharp knife to score lines about 2 cm apart and 1 cm deep, being careful not to cut all the way through.
Add Egg Wash and Almonds: Brush the top with the beaten egg, then press almond flakes on top in a decorative pattern. Brush again with the beaten egg.
Bake: Bake in the oven for 30 minutes or until golden. Once baked, take them out and let them cool on the tray, as they will be fragile straight from the oven.
Slice and Enjoy: When slightly cool, cut into slices following the scored lines. Allow them to cool completely. Your Dutch Almond Fingers will last about a week if stored in an airtight container.

Why Everyone Is Loving This Dutch Almond Fingers

Dutch Almond Fingers are becoming a hit, especially as people are looking for easy yet impressive recipes. With the holiday season around the corner, these fingers make for a delightful treat to share. The combination of rich butter and sweet marzipan, topped with crunchy almonds, is simply irresistible and suits any occasion.

How to Serve Dutch Almond Fingers

These almond fingers are perfect as a snack, a sweet breakfast option, or a delightful addition to afternoon tea. Pair them with a cup of coffee or tea for a cozy experience. You can also serve them with fresh fruit for a colorful touch or drizzle with a bit of melted chocolate for extra indulgence.

Expert Tips for Dutch Almond Fingers

Storage: Keep your Almond Fingers in an airtight container at room temperature to maintain their freshness.
Flavor Variations: You can experiment by adding different zest, like lime or grapefruit, for a unique twist.
Decoration: Get creative with the almond topping—try using slivered almonds or even chopped pistachios for a change!

Dutch Almond Fingers FAQs

How long do Dutch Almond Fingers last?

They can last up to a week in an airtight container, perfect for snacking throughout the week!

Can I freeze Dutch Almond Fingers?

Yes, you can freeze them! Just wrap them tightly in plastic wrap and then in a freezer bag. They should keep well for a couple of months.

What can I use instead of marzipan?

If you’re not a fan of marzipan, consider using a layer of sweetened cream cheese or even chocolate ganache for a different flavor.

Are Dutch Almond Fingers difficult to make?

Not at all! This recipe is quite beginner-friendly, with simple steps to follow. Just take your time, and you’ll be enjoying these delicious treats in no time.

Give these Dutch Almond Fingers a try, and bring a slice of sweetness into your home. They’re not just a treat; they’re a little piece of joy waiting to be shared! Enjoy baking!

Dutch Almond Fingers

A delightful treat combining buttery dough and sweet marzipan, topped with crunchy almonds, perfect for coffee breaks and snacks.

For the Dough

1.5 cups Plain Flour
0.5 cups Self Raising Flour
0.25 teaspoon Cinnamon
0.25 teaspoon Cardamom
60 g Caster Sugar
125 g Butter, room temperature, cut into cubes
2 Egg Yolks lightly whisked
1 beaten egg for glazing
1 unit Finely grated zest of 1 Lemon or Orange
50 g Almond Flakes or Whole Almonds to decorate
1 teaspoon Vanilla Essence
1 teaspoon Almond Essence

For the Filling

250 g Block of Ready to Roll Marzipan

Preparation

In your mixer with a paddle attachment, add the cubed butter and caster sugar. Mix until the butter turns pale and fluffy.
Sift the plain flour and self-raising flour into the bowl. Mix on low speed until the mixture resembles coarse sand.
Stir in the lightly whisked egg yolks, vanilla essence, cardamom, cinnamon, lemon or orange zest, and almond essence. Mix on low speed until a soft dough forms. If the dough seems too dry, add a splash of orange juice or milk for the right consistency.
Place the dough between two sheets of baking paper or plastic wrap. Use a rolling pin to flatten it into a rough rectangle. Wrap it up and chill in the fridge for at least one hour.

Baking

Preheat your oven to 160°C (320°F). Line a baking tray with baking paper.
On a sheet of baking paper, roll out the chilled dough into a rectangle measuring about 35 x 20 cm (14 x 8 inches) and about half a cm thick. If it’s sticky, dust with a little flour.
Knead the marzipan into a rectangle about 30 x 6 cm (12 x 2 inches).
Place the marzipan in the center of the dough. Fold the left side of the dough over the marzipan, then fold the right side over so the two sides overlap, fully covering the marzipan.
Flip the roll over so the seam is at the bottom and the smooth side is on top. Place it on the prepared baking tray.
Use a sharp knife to score lines about 2 cm apart and 1 cm deep, being careful not to cut all the way through.
Brush the top with the beaten egg, then press almond flakes on top in a decorative pattern. Brush again with the beaten egg.
Bake in the oven for 30 minutes or until golden. Once baked, take them out and let them cool on the tray, as they will be fragile straight from the oven.
When slightly cool, cut into slices following the scored lines. Allow them to cool completely.

Store your Almond Fingers in an airtight container at room temperature to maintain their freshness. You can experiment with different zest, like lime or grapefruit, for a unique twist. Get creative with the almond topping—try using slivered almonds or even chopped pistachios for a change!

Breakfast, Dessert, Snack

Dutch, European

Almond Fingers, baking, Dutch Pastry, Easy Recipe, Marzipan Treats