Nutty Lady Fingers

Happy Fourth! To celebrate safely we’re holed up in the mountains with plenty of barbecue and board games. Normally we might pick up some festive baked goods, but this year instead I recreated these little nut cookies, with some freezer pecans we have left over.

The recipe is really the same as the classic powdered sugar coated pecan fingers, but instead rolled flat and topped with a strip of royal icing. For this weekend I decorated with red, white, and blue icing, but maybe for Halloween a little red frosting on the tips could really complete the lady finger vibe.

Hope everyone has a safe and wonderful Fourth of July!

Nutty Lady Fingers

1 cup finely chopped pecans

2 1/2 cup all purpose flour

3/4 cup granulated sugar

1/2 cup butter

1 teaspoon vanilla extract

1 teaspoon almond extract (please don’t tell the pecans)

Royal Icing

3 oz pasteurized egg whites

1 teaspoon vanilla extract

4 cups powdered sugar

Preheat oven to 325 degrees. Combine all ingredients. Roll flat to 1/4 inch thick. If dough is too shaggy to work with, add teaspoon of water. Cut into long thin fingers, maybe three inches long. Bake for 20-30 minutes. Let cool, top with royal icing.

I used a pastry cutter to get uniform slices and transfer cleanly to a baking sheet. Just pinch the ends to curve into a finger shape. The dough also does a really great job camouflaging into the granite counter top.