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    VIENNESE FINGERS FROM AUSTRIA


    List of Ingredients


    • 3/4 CUP UNSALTED BUTTER
    • 1 EGG
    • 3/4 CUP SUGAR
    • 1 TEASPOON ALMOND EXTRACT
    • 1 1/2 CUP FLOUR
    • 1/2 CUP CORNSTARCH
    • 1 CUP GROUND ALMONDS OR HAZELNUTS
    • 1 CUP STRAWBERRY JAM
    • CHOCOLATE GLAZE, OPTIONAL
    • CHOCOLATE GLAZE:
    • 2 TABLESPOONS WATER
    • 1 TABLESPOON UNSALTED BUTTER
    • 2 TABLESPOONS COCOA
    • 1 TABLESPOON LIGHT CORN SYRUP
    • 1 1/4 CUP POWDERED SUGAR


    Instructions


    1. CREAM BUTTER, EGG AND SUGAR.
    2. STIR IN ALMOND EXTRACT.
    3. ADD FLOUR, CORNSTARCH, AND NUTS.
    4. MIX UNTIL SMOOTH.
    5. LET DOUGH SIT FOR ONE HOUR.
    6. FILL PASTRY BAG WITH MIXTURE.
    7. USE FLUTED NOZZLE, PRESS THROUGH BAG.
    8. FORM 4 INCH FINGERS.
    9. PLACE ON GREASED COOKIE SHEET
    10. BAKE 325 DEGREES ABOUT 15 MINUTES OR TIL GOLDEN
    11. COOL SLIGHTLY.
    12. SPREAD JAM ON EACH FINGER. PRESS 2 TOGETHER.
    13. TO CHOCOLATE GLAZE, DIP ONE END INTO GLAZE
    14. TO MAKE GLAZE; IN A DOUBLE BOILER COMBINE WATER, MARGARINE,COCOA, AND SYRUP
    15. HEAT SLOWLY, STIR CONSTANTLY UNTIL DISSOLVED.
    16. REMOVE FRM HEAT. ADD SUGAR UNTIL IT IS A THIN GLAZE.
 

 

 

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