Source: Kraft
1-1/4 cup sliced almonds, divided
125 g (1 / 2 pkg of 250 g) PHILADELPHIA Cream Cheese, softened
1 / 2 cup butter, softened
3 / 4 cup powdered sugar 1 tsp
tea extract almond
1 / 4 c. teaspoon salt 1-1/2 cups flour
Preheat oven to 325 degrees F.
BOOK 60 almond slices. (About 30 me, because my fingers were bigger)
Grind finely the remaining almonds in food processor. Beat cream cheese, butter, sugar, almond extract and salt in large bowl with electric mixer until mixture is light and fluffy. Gradually add flour, beating. Stir in ground almonds (batter will be thick).
SHAPE dough into 60 "fingers" to 3 "long, using 1 tablespoon tablespoon dough for each. Place, 2 inches apart on baking sheets sprayed with cooking spray. Press a sliced almond reserved at the end of each "finger" to recall a nail. Use sharp knife to trace three slots on each finger, the width to simulate the join.
BAKE cookies in the oven for 15-20 minutes or until lightly browned. Cool 3 minutes on the plate and move carefully onto a wire rack. Cool completely.
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