First Lady Fingers Recipe
First Lady Fingers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min, Bake: 15 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min, Bake: 15 min./batch

Ingredients

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

Directions

Grease and lightly flour two baking sheets; set aside. In a mixing bowl, beat egg yolks on high speed for 3 minutes. Gradually add sugar and extract, beating until light in color and thickened. Gradually add flour and salt, beating until thick and lemon-colored. In another bowl, beat egg whites until soft peaks form. Fold into yolk mixture. Cut a 1/2-in. hole in a corner of a heavy-duty plastic bag, or use a pastry bag with plain pastry tip #808. 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

Nutritional Facts

2 each: 74 calories, 1g fat (0 saturated fat), 53mg cholesterol, 28mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 3 eggs, separated
  • 1/3 cup sugar
  • 1 teaspoon almond extract
  • 1/3 cup all-purpose flour
  • Pinch salt
  • 1/2 cup confectioners' sugar
  • Ice cream, optional
  1. Grease and lightly flour two baking sheets; set aside. In a mixing bowl, beat egg yolks on high speed for 3 minutes. Gradually add sugar and extract, beating until light in color and thickened. Gradually add flour and salt, beating until thick and lemon-colored. In another bowl, beat egg whites until soft peaks form. Fold into yolk mixture. Cut a 1/2-in. hole in a corner of a heavy-duty plastic bag, or use a pastry bag with plain pastry tip #808. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFirst Lady Fingers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review