In a bowl, mix the flour, baking powder, and salt.
In another bowl, beat the butter and sugar with an electric mixer. Add the egg with the milk and mix until combined. Gradually add the flour mixture and finish beating. Divide the dough in half, cover with wax paper, and refrigerate for 2 hours.
Flour a clean surface and use a rolling pin to flatten a ball of dough to about 2 cm thick. Cut the dough into strips and shape each strip into the form of a finger using your hands.
Place the fingers on a baking sheet previously greased with cooking spray.
Using a fine knife, create the lines of the fingers and place the almonds to mark where they will go after baking the cookies.
Bake for 10 minutes or until the cookies are lightly golden. Remove from the oven and let cool.
With a bit of icing or sugar and water, attach the almonds to the cookies.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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