Divide the dough into the full batch before shaping so the last tray does not contain much larger fingers. Keep the unused dough chilled while one batch bakes. Pinch the knuckles and score shallow creases before adding the almonds; cutting deep grooves can weaken a slender cookie, particularly where you will later lift it from the tray.
Use the lightly golden edges and set texture in the method to judge the bake. Keep the ten-minute tray rest before moving the cookies, and let them cool completely before packing. A loose almond can be reattached with the small jam dab described. These cookies contain almond, egg, dairy and wheat ingredients, so keep the complete product information available rather than treating the decoration as the only ingredient question.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
