Deditos De Nuez Nutfingers Nutty Fingers Lady Fingers Recipes

Steps:

• Preheat oven to 300 degrees.
• Cream 2 sticks of butter.
• Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
• Roll into a ball or lengthwise about the size of a finger.
• Bake on greased cookie sheet in preheated oven for 20-25 minute.
• Cool for 1 minute then roll in powdered sugar.
• Enjoy!

Steps:

• Mix the margarine bars. It's important to use softened margarine otherwise the dough will be too sticky.
• Slowly add the flour, mix until it's almost well combined, let a bit of flour aside to roll the dough later and to add to the cookies sheet if it's needed.
• Add the sugar and mix until well combined.
• Add the pecans and mix well. Roll the dough if needed, it shouldn't be sticky at this point.
• Pre-heat the oven to 180ºC-220ºC.
• Start making the fingers, size depends on preference.
• Bake for 30-40 minutes.
• Let them cool down a bit and roll in the sugar and cinnamon mix while the cookies are still warm.
• Enjoy!

Steps:

• Beat egg yolks until thick and light-yellow colored.
• Beat in almond extract.
• Beat egg whites until stiff.
• Continue beating adding salt and sugar, until whites are glossy and very stiff.
• Fold egg yolks into egg whites.
• Fold in sifted flour and baking powder.
• Drop batter by the tablespoonfuls onto an ungreased cookie sheet forming fingers about 1x3in.
• Bake in a 350F oven for 10 minutes.
• Remove from tray immediately and cool.

Steps:

• Combine all ingredients beat until smooth.
• Use a piping bag to pipe 1/4 inch fingers on a baking sheet.
• Bake at 400 degrees for 8 to 10 minute Let cool.

Steps:

• Beat egg yolks and 3/8 cup sugar until yellow and foamy.
• Add flour and salt, mix until smooth.
• Add vanilla to egg yolk/flour mixture.
• Beat egg whites until firm and fold into egg yolk mixture until thoroughly blended.
• Butter a baking sheet (or line with parchment).
• Drop batter by Tablespoonfuls on to baking sheet, shape into"fingers" 3 inches long.
• Mix Confectioner's and granulated sugars together, sprinkle half the sugar mixture over the fingers.
• Let the unbaked fingers stand for about 10 minutes.
• Sprinkle fingers with remaining half of sugar and let stand for 5 minutes.
• Bake in a preheated 375°F oven for about 10 minutes or until golden.
• Remove from pan and cool on cake rack.

Steps:

• Preheat oven to 400 degrees F.
• Line two baking sheets with parchment or wax paper.
• Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
• Lower speed and beat in vanilla and water.
• Increase speed and beat for 30 seconds to thicken.
• Sift the flour over this and set aside, without mixing.
• In another bowl, beat egg whites until foamy, then add cream of tartar.
• Beat until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar.
• Continue beating until stiff peaks form.
• Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
• Gently fold in remaining whites.
• Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
• Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
• They will attach during baking.
• Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
• If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
• Sift the powdered sugar over- the batter will absorb some.
• Bake for 8 to 10 minutes until springy to the touch.
• Remove to racks and cool slightly.
• Remove from parchment with long spatula while still warm.
• Or invert disc onto towel-covered rack and reinvert back to plain rack.

Steps:

• Preheat oven to 350 degrees farenheit.
• Beat butter and sugar together, in bowl, until creamy and fluffy.
• Gradually add the flour until well mixed in, then salt, vanilla and pecans.
• Shape level teaspoons of dough into 2-inch-long fingers.
• Place on ungreased cookie sheet.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool before eating.

Steps:

• In a small bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in pecans. Shape tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 9-11 minutes or until edges are lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.