Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) almond extract
  • 1 cup (96g) superfine almond flour
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (2.5g) baking powder
  • 24 whole blanched almonds
  • 2 tbsp (30g) seedless strawberry or raspberry jam

Instructions:

  1. Cream the softened butter and maple syrup together until velvety and combined.
  2. Stir in the almond extract.
  3. Sift in the almond flour, all-purpose flour, salt, and baking powder.
  4. Mix on low speed until a soft, non-sticky dough forms.
  5. Divide the dough into 24 equal pieces (about 1 tablespoon each).
  6. Roll each piece into a log approximately 3-4 inches long.
  7. Taper one end to create a fingertip and gently pinch the dough at two points to create knuckles.
  8. Press a blanched almond firmly into the tip of each finger.
  9. Preheat oven to 350°F (175°C).
  10. Place fingers on a parchment-lined tray, leaving 2 inches of space between them.
  11. Bake for 12–15 minutes, removing them while they are still pale.
  12. Allow cookies to cool completely on the pan to set the structure.
  13. Fill a small piping bag with jam and pipe a small dab underneath the almond nail, pressing slightly so it oozes out.