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Shortbread Finger Cookies

Shortbread Finger Cookies
Recipe type: Sweets
  • 1 ¾ cup fine almond flour
  • ¼ cup coconut flour
  • 6 tablespoons softened butter (or coconut oil)
  • ½ cup Swerve granular
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • ¼ teaspoon fine sea salt
  • 1 egg (room temperature)
  • ½ cup unsweetened almond milk
  • 36 sliced almonds
  1. Preheat oven to 350 degrees. In a medium bowl, mix together all ingredients except almonds, until a thick, creamy batter is formed. Place in refrigerator for at least 30 minutes.
  2. Remove dough from refrigerator in small amounts. Scoop a heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie (don’t make cookies too big or they will become fat fingers).
  3. Press one sliced almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
  4. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, approximately 8 minutes.
Nutrition Facts
Serving Size 1
Servings Per Container 36

Amount Per Serving
Calories 60 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 35mg 1%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dip ends of cookies in raspberry sauce for "blood," to help them appear to be bleeding. You can also remove the almond from the end of each cookie, place a small amount of raspberry sauce into the space, and replace the almond so that the sauce oozes out around the finger tip of the cookie.



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