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bishop's fingers

Bishop’s Fingers

Bishop’s Fingers are a deliciously crunchy and nutty treat that combines the richness of almonds with a light, buttery texture. They’re perfect for a teatime snack or a special dessert, and the addition of almond extract gives them a lovely, aromatic flavor.
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Prep Time 15 minutes
Cook Time 14 minutes
Servings: 16 Biscuits
Course: Dessert
Cuisine: British
Calories: 120
Ingredients Method

Ingredients
  

  • 1 cup 115g all-purpose flour
  • ⅓ cup 30g almond flour
  • 3 tablespoons 30g semolina
  • ½ cup 115g salted butter, softened
  • ¼ cup 55g sugar
  • A few drops of almond extract
  • ⅓ cup 30g sliced almonds
  • A little sugar for dusting

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the biscuits from sticking.
  2. In a mixing bowl, beat together the softened butter and sugar until light and fluffy. This will take about 3 minutes of mixing.
  3. Once the butter and sugar are well combined, add a few drops of almond extract and mix it in thoroughly.
  4. In a separate bowl, combine the all-purpose flour, almond flour, and semolina. Gradually add the dry ingredients to the butter mixture, stirring until the dough just comes together.
  5. Stir in the sliced almonds to give the biscuits a lovely texture and extra flavor.
  6. Take small portions of the dough and roll them into fingers or small logs, about 2 inches long, and place them on the prepared baking sheet. They don’t spread much, so you can place them fairly close together.
  7. Lightly dust the top of each biscuit with a little sugar for a sweet finish.
  8. Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden and firm around the edges.
  9. Once baked, remove the biscuits from the oven and let them cool on a wire rack. Enjoy them with a cup of tea, or serve them as a delightful treat for any occasion.