Source: The book of Chocolates & Petits Fours. B. Sutherland Smith
Makes 25 servings.
Preparation time: 40 minutes
Tips: Try crescent shape, easy to dip both ends at once.
Ingredients
Preparation
2 tablespoons butter, cubed
1 1/2 tablespoons superfine sugar
2 teaspoons whipping cream
1 egg yolk
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 ounces semisweet or milk chocolate, chopped
1. Preheat oven to 325 F degrees. Grease a baking sheet.
2. In a medium bowl, cream butter and sugar until fluffy; add cream. Mix in egg yolk. Sift in flour with baking powder; add vanilla. Mix well.
3. Spoon mixture into pastry bag or cookie press fitted with a small fluted nozzle, about 1/2" opening such as used for frosting/decorating. Bake a test cookie before shaping all of them, this dough is quite touchy, you may want to adjust by adding some flour if ripples disappear during baking or few drops of cream if too difficult to dispense. Then pipe about 20 strips about 3-inches long onto prepared baking sheet.
4. Bake in preheated oven 15 to 20 minutes or until light golden brown and firmly set. Cool on baking sheet or wire rack 1 minute. Remove cookies from baking sheet; cool on wire racks.
5. Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Dip both ends of each cookie into chocolate. Let stand on wire rack until set. Store in an airtight container up to 10 days.
NOTES : 1) See Biscotti recipes for alternative method of melting chocolate.
Makes about 20-30 tiny cookies, depending on shape and length.
Butter Fingers
