Finska Pinnar (Finnish Fingers)
The cookie dough in this recipe is typical of other Finska Pinnar recipes, except that most recipes call for 2 1/2 cups flour instead of 1 2/3 cups. The lesser amount of flour makes them light and crispy, almost fragile. That is one thing I like about them. I do not remember where I got the recipe. Traditionally these cookies are just covered with chopped almonds and granulated sugar. I have not seen another recipe that drizzles them with chocolate and frosting. I also like to use sliced almonds instead of chopped. I've had this recipe for a long time and do not remember where I got it from. Probably from some magazine.
This is one of my traditional Christmas cookies. The cookies are light and crisp and the chocolate and frosting drizzle makes them special, although they are also good with the chocolate and frosting.
Cookie Dough:
1 cup unsalted butter (2 sticks)
1/2 cup sugar
1 tsp. almond extract
1 2/3 cup flour
Almond Topping:
1/2 cup blanched almonds, chopped [I use sliced almonds, add more to the sugar as needed]
3 Tbsp. sugar
Egg wash (enough for a double batch of cookies):
1 egg yolk (egg white used for frosting)
1 Tbsp. water
For drizzling on baked cookies:
Chocolate (about the right amount, or a little more):
2 squares (2 ounces) semi-sweet chocolate
2 tsp. shortening
Thin Royal Frosting
1 egg white
1/8 tsp. cream of tartar
1 3/4 cup confectioner's sugar
Beat the unsalted butter, the sugar, and almond extract together until light. Add the flour and refrigerate to stiffen dough. In the meantime, mix the almonds and sugar together in a bowl. Mix the egg yolk and the water in another bowl.
To shape cookies, pinch off 2 tsp. of dough and roll into a 3" long log. Dip the top in the egg yolk mixture, then in the almond mixture. Place almond side up on an ungreased baking sheet [a lightly greased sheet is better. They tend to stick to the pan, perhaps from the egg wash they are dipped in.]
Bake
at 375 degrees for 10 - 12 minutes [350 degrees for 8 - 10 minutes works better with my convection oven] until just turning brown on the edge. Let cool on the baking sheet for 2 - 3 minutes until cookies set; they are a bit fragile. Transfer to a wire cookie rack to cool.
To decorate, place wax paper under the wire racks to catch any chocolate or frosting drizzles - makes cleanup a lot easier. Melt the chocolate and the shortening together. This can be done in a microwave set to 50% power. Do short bursts in the microwave and keep stirring in between until chocolate is just melted. While still warm, drizzle over the cookies in a zigzag pattern (VV).
Mix the egg white, cream of tartar, and confectioner's sugar together. [Add the confectioner's sugar a little at a time until you get the right consistency.] If it seems a bit thick, thin it with a tiny bit of water. When the chocolate has dried, drizzle over the cookies in a zigzag pattern, such that it forms a sort of lattice with the chocolate. Something like this: XXX. Let the frosting dry before placing in containers.
Yield: about 3 1/2 dozen cookies (I only got 25 last time I made them. The next time 32 with the the dough indented a little in my cookie scoop.)
