How to Make Finger Cookies?

Fingers Cookies Dry Ingredients:

50 grams of granulated sugar,Low-gluten flour 70 grams, 3 egg yolks,3 whites, a few drops of vanilla essence (optional) Fingers Cookies Procedure:

1. Separate 3 egg yolks and 2 whites to be used separately.2. When the whites start to form stiff peaks, gradually add 35 grams of granulated sugar in portions. 3. Whip until dry peaks are formed; lift the whisk and a short, firm peak should stand straight up.

4. Add the remaining 15 grams of granulated sugar into the yolks along with a few drops of vanilla essence (optional).

5. Beat until the yolks become thick, paler in color, and increase in volume.

6. Transfer half of the whipped whites into the bowl containing the yolks.

7. Add 1/2 of the sifted flour.



8. Gently fold the flour, egg white, and yolk mixture with a spatula; avoid circular motions to prevent deflation.

9. Repeat the step above for the remaining whites and flour until a thick batter is formed without large air bubbles.

10. Pipe the batter into strips onto a baking sheet lined with parchment paper using a pastry bag.

11. Preheat the oven to 190 degrees Celsius. Oven12. Bake for about 10 minutes until the surface turns slightly golden and the texture is crisp. Finger cookies tips:



1. After mixing the batter, pipe it quickly into strips before baking; otherwise, deflation may occur, affecting the cookie's texture.

2. Finger cookies are highly absorbent; they can easily become moist and soft when exposed to air, so store them tightly sealed.Oven.. Bake at 190 degrees for about 10 minutes until slightly golden and crispy on the surface.



Tips for making almond fingers:

|1. Squeeze the batter into shapes immediately after mixing, otherwise it may deflate and affect the texture of the cookies.

|2. Almond fingers absorb moisture easily, so make sure to store them in a sealed container to prevent them from becoming soft.