First Lady Fingers Recipe
First Lady Fingers Recipe photo by Taste of Home
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First Lady Fingers Recipe

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I didn't want to forget the "partners" of our Presidents for this patriotic occasion! So I renamed these fancy light-textured cookies and served them with ice cream in pretty dessert dishes. A hint of almond flavors them nicely. -Mary Beth de Ribeaux, Gaithersburg, Maryland
TOTAL TIME: Prep: 25 min, Bake: 15 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 25 min, Bake: 15 min./batch
MAKES: 12 servings


  • 3 eggs, separated
  • 1/3 cup sugar
  • 1 teaspoon almond extract
  • 1/3 cup all-purpose flour
  • Dash salt
  • 1/2 cup confectioners' sugar
  • Ice cream, optional

Nutritional Facts

2 each: 74 calories, 1g fat (trace saturated fat), 53mg cholesterol, 28mg sodium, 13g carbohydrate (10g sugars, trace fiber), 2g protein


  1. Let eggs stand at room temperature for 30 minutes. Grease and lightly flour two baking sheets; set aside. In a large bowl, beat egg yolks on high speed for 3 minutes. Gradually add sugar, beating until thick and pale yellow. Beat in extract. Gradually add flour and salt, beating until well blended. In a small bowl and with clean beaters, beat egg whites on high speed until soft peaks form. Fold into yolk mixture.
  2. cut a 1/2-in. hole in a corner of a heavy-duty plastic bag, or use a pastry bag with a #808 (1/2-in.) round pastry tip. Fill with batter. Form 4-in.-long finger shapes 1 in. apart on prepared baking sheets. Dust with confectioners' sugar. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Serve with ice cream if desired. Yield: about 2 dozen.
Originally published as First Lady Fingers in Taste of Home February/March 1998, p37

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