Indulgent Dutch Almond Fingers That Melt in Your Mouth

Last Updated on February 12, 2026 by Aniela Recipes Team

As the seasons change and cozy vibes settle in, there s nothing quite like the bliss of baking something delicious at home. Picture this: the scent of warm cinnamon and vanilla dancing through your kitchen as I prepare to make Dutch Almond Fingers. These delightful treats boast a buttery dough wrapped around sweet marzipan, topped with a sprinkle of almond flakes, making each bite a blissful moment to savor.

One rainy afternoon, I found myself rummaging through my pantry and came across the marzipan from last holiday s baking adventures. Inspired, I decided to transform those leftover ingredients into something truly special. The best part? These almond fingers are not just easy to whip up; they re the perfect complement for your afternoon tea or a show-stopping snack for guests. Let s bring a little magic back to your kitchen with this crowd-pleasing recipe that s sure to impress!

Why are Dutch Almond Fingers so irresistible?

Bursting with flavor, these treats feature a rich buttery dough enveloping sweet marzipan. Aromatic spices like cinnamon and cardamom elevate the taste, creating a cozy, indulgent essence. Effortless to prepare, they fit seamlessly into your baking routine. Perfect for sharing, they ll impress your guests and elevate any tea time. If you re looking for more delightful treats, check out our guide on easy homemade desserts!

Dutch Almond Fingers Ingredients

For the Dough
1 1/2 cups Plain Flour Provides the essential structure for our Dutch Almond Fingers.
1/2 cup Self Raising Flour Adds a lightness and helps the fingers rise slightly.
1/4 teaspoon cinnamon Infuses warmth and sweetness to each bite.
1/4 teaspoon cardamom Brings a fragrant spice that beautifully complements the almonds.
60g Caster Sugar Sweetens the dough without overpowering the almond flavor.
125g Butter, room temperature, cut into cubes Ensures a rich, buttery flavor and flaky texture.
2 Egg Yolk, lightly whisked Binds the ingredients together and adds richness.
1 teaspoon Vanilla Essence Enhances the overall flavor profile with a creamy undertone.
1 teaspoon Almond Essence Strengthens the almond flavor, creating a delightful experience.
Finely grated zest of 1 Lemon or Orange Adds a refreshing touch that brightens the taste.

For the Glazing and Decoration
1 beaten egg for Glazing Gives a beautiful golden sheen to the baked fingers.
50g Almond Flakes or Whole Almonds to decorate Provides a crunchy texture and nutty flavor to each slice.

For the Marzipan
250g Block of Ready to Roll Marzipan The star of the show, delivering a sweet almond flavor that is simply irresistible!

With these ingredients at your fingertips, you re just a few steps away from indulging in dreamy Dutch Almond Fingers that will melt in your mouth. Happy baking!

How to Make Dutch Almond Fingers

1. Cream the butter and sugar. In a mixing bowl, combine the cubed butter and caster sugar using a paddle attachment. Mix until the mixture is pale and fluffy, creating a wonderfully light base for your dough.

2. Sift the flours. Gradually sift in the plain and self-raising flour into the mixing bowl. Blend on low until everything resembles coarse sand, ensuring you re creating a tender dough.

3. Mix in the flavorings. Stir in the egg yolks, vanilla essence, cardamom, cinnamon, zest, and almond essence. Continue mixing on low until the dough forms a soft consistency. If it feels too dry, a splash of orange juice or milk can work wonders.

4. Chill the dough. Place the dough between two sheets of baking paper or plastic wrap. Roll it into a rough rectangle and wrap it tightly. Chill it in the fridge for at least an hour to allow the flavors to mingle and the texture to firm up.

5. Preheat your oven. When you re ready to bake, preheat your oven to 160 °C. Line a baking tray with baking paper to prevent sticking and ensure easy cleanup.

6. Roll out the dough. On a sheet of baking paper, roll the chilled dough into a 35 x 20 cm rectangle, approximately half a cm thick. Dust with flour if the dough feels sticky.

7. Shape the marzipan. Knead the marzipan into a 30 x 6 cm rectangle. For easier handling, cut it into three sections before shaping, giving you beautiful, even pieces.

8. Wrap the marzipan. Place the marzipan in the center of the rolled-out dough. Fold the left side over to cover the marzipan, then fold the right side over to ensure it s entirely wrapped up.

9. Score the dough. Turn the rolled dough so that the seam is at the bottom with the smooth side facing up, and place it on the prepared tray. Use a small sharp knife to score lines about 2 cm apart and 1 cm deep into the dough, being careful not to cut all the way through.

10. Glaze and decorate. Brush the top with the beaten egg for a golden finish. Press almond flakes into the top in a decorative pattern, giving your Dutch Almond Fingers an eye-catching look. Brush again with the beaten egg for extra shine.

11. Bake to perfection. Place your tray in the oven and bake for about 30 minutes, or until the fingers are golden brown. Remove from the oven and allow them to cool in the tray.

12. Slice and enjoy! Once slightly cool, cut along the scored lines to create your almond fingers. Allow them to cool completely; they can be stored in an airtight container for up to a week.

Optional: Serve with a cup of tea for a delightful treat!
Exact quantities are listed in the recipe card below.

Dutch Almond Fingers Variations

Feel free to make these delightful snacks your own with a sprinkle of creativity and flair!

• Gluten-Free: Substitute with a gluten-free flour blend for a celiac-friendly treat. It still yields a delectable flavor!

• Vegan: Replace butter with coconut oil and egg yolks with flax eggs. The result is just as satisfying and plant-based!

• Nut-Free: Swap almond essence for vanilla and use sunflower seeds as a topping instead. A different nutty flavor with a sensitive twist!

• Chocolate-Dipped: After baking, dip the cooled almond fingers in melted dark chocolate for a luxurious dessert upgrade.

• Spiced Up: Add a dash of ginger or nutmeg along with the cinnamon and cardamom for an exciting flavor kick.

• Fruity Zest: Incorporate a bit of finely chopped dried fruit like cranberries or apricots into the dough for added sweetness and chewy texture.

• Coconut Bliss: Mix desiccated coconut into the dough or sprinkle on top before baking for a tropical twist that adds both flavor and texture.

• Heat it Up: Add a pinch of cayenne pepper to the dough for a subtle heat that enhances the sweet almond flavor in an unexpected way.

What to Serve with Dutch Almond Fingers?

Imagine a cozy afternoon where these delightful treats become the stars of your tea table, inviting warmth and comfort.

• Freshly Brewed Tea: A classic pairing; the warmth of tea highlights the buttery richness while balancing the sweet marzipan.

• Citrus Fruit Salad: A refreshing burst of flavors; the bright acidity cuts through the sweetness, adding a layer of complexity.

• Whipped Cream: A dollop of lightly sweetened whipped cream enhances the rich almond flavor and adds a luxurious touch to your treat.

• Dark Chocolate Dipping Sauce: The bittersweet notes of dark chocolate create an indulgent contrast, elevating your almond fingers to new heights.

• Roasted Coffee: A bold cup of coffee deepens the enjoyment; its robust flavor beautifully complements the delicate sweetness of the almond fingers.

• Cheese Platter: Soft cheeses, like brie or cream cheese, paired with almonds can create a unique balance, adding creaminess and richness to every bite.

With these accompaniments, your Dutch Almond Fingers will transform any gathering into a cherished memory, warming hearts and delighting taste buds.

Expert Tips for Dutch Almond Fingers

Room Temperature Butter: Ensure your butter is at room temperature for easier mixing, leading to a fluffier dough without any lumps.

Chill the Dough: Don t skip the chilling step! It firms up the dough, preventing it from spreading too much while baking, leading to perfect almond fingers.

Sift Thoroughly: Make sure to sift your flour and spices well to combine them. This prevents lumps and ensures even flavor distribution in your Dutch Almond Fingers.

Score Carefully: When scoring the dough, be gentle and don t cut all the way through. This helps the fingers hold their shape while baking and makes slicing easier later.

Experiment with Zest: Feel free to mix lemon and orange zest for a unique flavor twist! This additional brightness can enhance the overall taste of your almond fingers.

Storage Tips: Store your Dutch Almond Fingers in an airtight container at room temperature. They ll stay fresh for about a week, perfect for sharing or enjoying at your own leisure!

Storage Tips for Dutch Almond Fingers

Room Temperature: Keep your Dutch Almond Fingers in an airtight container at room temperature for up to 7 days to maintain their delightful texture and flavor.

Fridge: If you want to extend their freshness, store them in the fridge for up to 2 weeks. Be sure to wrap them well to prevent drying out.

Freezer: Freeze your Dutch Almond Fingers for up to 3 months. Store them in an airtight container or freezer bag, separating layers with parchment paper to avoid sticking.

Reheating: When ready to enjoy, thaw them at room temperature or pop them in a preheated oven at 150 °C for 5-10 minutes to restore their perfect texture.

Make Ahead Options

These Dutch Almond Fingers are a fantastic choice for meal prep enthusiasts looking to save time! You can prepare the dough and chill it in the fridge for up to 24 hours before baking. Simply follow the first four steps until the dough is wrapped and chilled. When you re ready to bake, roll out the dough, shape the marzipan, and assemble as instructed. For added convenience, you can also glaze and decorate the fingers, then freeze them for up to 3 days before baking. Just ensure they re wrapped well to prevent freezer burn. Once you re ready, bake from frozen, adding a few extra minutes to the cooking time for that fresh-from-the-oven taste you love!

Dutch Almond Fingers Recipe FAQs

What type of flour is best for Dutch Almond Fingers?
For the perfect dough, I recommend using a combination of plain flour and self-raising flour. The plain flour provides structure, while the self-raising flour adds a lightness to the texture, resulting in irresistibly soft and flaky almond fingers.

How should I store leftover Dutch Almond Fingers?
Keep your Dutch Almond Fingers in an airtight container at room temperature for up to 7 days to maintain their delightful texture. If you prefer them to last longer, you can store them in the fridge for up to 2 weeks just ensure they re well-wrapped to avoid drying out.

Can I freeze Dutch Almond Fingers?
Absolutely! To freeze your Dutch Almond Fingers, place them in an airtight container or a freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When you re ready to enjoy, simply thaw them at room temperature or reheat in a preheated oven at 150 °C for about 5-10 minutes to restore their wonderful texture.

What should I do if my dough is too dry?
If your dough feels a little dry while mixing, don t worry! Just add a splash of orange juice or milk, mixing a little at a time until you achieve the desired consistency. This extra moisture will help bring the dough together beautifully without compromising the flavor or texture.

Are there any dietary considerations for Dutch Almond Fingers?
When making Dutch Almond Fingers, be mindful of guests with nut allergies, as they contain almond essences and almond flakes. For a nut-free version, consider using sunbutter or even omitting the almond flavors altogether, replacing them with more vanilla essence or spices for a delicious twist.

How can I tell when my Dutch Almond Fingers are baked perfectly?
The best way to know your almond fingers are done is by checking for a golden-brown color on top. They should look firm and set, yet not overly browned. I usually set a timer for 30 minutes, but depending on your oven, keep an eye on them towards the end.