MANDEL SCHNITTEN Almond Finger Cakes

March 22, 2006 German style cake, topped with sliced almonds. Optionally, you can sprinkle with confectioners’ sugar and/or decorate with whole almonds after cooling.

●Preparation Tip ●Bottom Dough Photo #1 Photo #2 Photo #3 Photo #4 Photo #5 Cream together sugar and butter. (Photo #1) Stir in beaten egg and blend until the mixture emulsifies. (Photo #2) Add sifted flour and blend. Then press the dough together to form one clump. Wrap the dough in plastic wrap and refrigerate for about half an hour. (Photo #3) With a rolling pin, roll out the dough to 3mm thick, into a 20cm X 20cm square. (Photo #4) Place the dough on a wax-paper lined baking dish. (Photo #5) ●Top Batter & Topping Photo #1 Photo #2 Photo #3 Photo #4 Cream together sugar and egg. (Photo #1) Stir in whipping cream and almond powder, in that order, and blend. (Photo #2) Add melted butter and rum. Blend well. (Photo #3) Pour the mixture onto the bottom dough 1cm thick, and smooth the surface. Top with a generous amount of sliced almonds. (Photo #4) Bake in a preheated oven at 180 °C (356 °F) for 25 to 30 minutes. After cooling, cut into 3cm X 6cm bars. Servings per Recipe Calories per Serving Ready In 5  one 20cm X 20cm square baking dish  0kcal 120 minutes Bottom Dough butter 50g  sugar 50g  whole egg 10g  cake flour 100g  【Preparation】 - Sift flour. Top Batter & Topping whole egg 50g  sugar 50g  whipping cream 40g  almond powder 50g  butter 50g  rum 10g  sliced almonds 50g  【Preparation】 - Melt butter.