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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond Pastry Fingers

Yield: 48 cookies
Prep 30 mins Bake 400°F 20 mins Cool 4 hrs
Almond Pastry Fingers
  • 1 17.3 ounce package  frozen puff pastry sheets, thawed (2 sheets)
  • 1 12 1/2 ounce can  almond pastry and dessert filling
  • 1 1/2  cups  white baking pieces
  • 2/3  cup  slivered almonds, toasted and finely chopped
  •  Powdered sugar

1. Preheat oven to 400 degrees F. Line a very large cookie sheet with parchment paper; set aside. Unfold pastry sheets onto a work surface. Cut each sheet lengthwise into two rectangles (four rectangles total). Using a fork, generously prick pastry rectangles all over.

2. Spread the almond filling (about 1/4 cup each) over rectangles, spreading to within 3/4 inch of the edges. Top evenly with the white baking pieces and almonds. Brush edges of rectangles with water. Fold each rectangle in half lengthwise; gently press edges with fork to seal. Place rectangles 2 inches apart on the prepared cookie sheet.

3. Bake for 20 to 25 minutes or until golden brown. Transfer rectangles to a wire rack; let cool for at least 4 hours. Generously sprinkle with powdered sugar. Cut each rectangle crosswise into 12 strips.

From the Test Kitchen
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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