Mary & Martha's Kitchen Recipe

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Almond Pastry Fingers Recipe Dough: 5 1/2 cups flour 1/2 cup vegetable shortening 2 1/2 cups chopped almonds 1 teaspoon cinnamon Filling: 1/4 teaspoon ground cloves vegetable oil for frying 1/2 teaspoon salt 1 cup water Syrup: 5 cups sugar 3 cups water Cut shortening into flour; add salt and water to consistency of soft dough. Roll dough very thin; cut into strips about 4 inches by 3 inches. Place on each strip 1/2 to 1 teaspoon filling. Roll lengthwise to make finger strips. Use fork to seal finger strips. Fry in vegetable oil and drain on absorbent paper. Dip in cool syrup while hot. Do not cover, so they will stay crisp. Thaktila can be frozen uncooked or cooked, as needed. Leftover syrup does not spoil and may be kept in refrigerator in airtight jar. Makes 100-120 pieces.

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<h1>Almond Pastry Fingers</h1> <h2>Recipe</h2><p> <P><P>Dough: 5 1/2 cups flour <P>1/2 cup vegetable shortening <P>2 1/2 cups chopped almonds <P>1 teaspoon cinnamon <P>Filling: 1/4 teaspoon ground cloves <P>vegetable oil for frying 1/2 teaspoon salt <P>1 cup water <P>Syrup: 5 cups sugar <P>3 cups water <P><P>Cut shortening into flour; add salt and water to consistency of soft dough. Roll dough very thin; cut into strips about 4 inches by 3 inches. Place on each strip 1/2 to 1 teaspoon filling. Roll lengthwise to make finger strips. Use fork to seal finger strips. Fry in vegetable oil and drain on absorbent paper. Dip in cool syrup while hot. Do not cover, so they will stay crisp. <P>Thaktila can be frozen uncooked or cooked, as needed. Leftover syrup does not spoil and may be kept in refrigerator in airtight jar. Makes 100-120 pieces. <div><a href='http://www.maryandmarthaskitchen.com/Almond_Pastry_Fingers/2819/' title='Almond Pastry Fingers Recipe'>Almond Pastry Fingers Recipe</a></div>

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