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Ladyfingers

D

Dixie Girl

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1/2 cup margarine
1 1/4 tbs. powdered sugar
1 cup finely chopped nuts
1 cup flour
1 tsp vanilla

Mix all the ingredients until it forms a soft dough. Roll the dough until it is the size of your thumb. Cut the roll into 2 inch pieces. Bake at 325* until light brown. Cool and roll in extra powdered sugar.

This was a Christmas treat my Mimi always made, and they are delicious:) I'm heartbroken, though, I went to find her rolled cookie recipe, (it is mixed and put in refrig overnight, and has a nutmeg taste to it and you roll them thin with rolling pin and use cookie cutter resembles a moravian type cookie) and in my recent move to a new home it has become misplaced. If anyone has a recipe resembling this PLEASE post it:) Thanks

Julie
 
Would probably have to double or more the recipe---here is a fantastic dessert using lady fingers. Very rich!
MEXICAN CHOCOLATE ICEBOX CAKE

"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."

INGREDIENTS:

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

DIRECTIONS:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(Note: Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).

Serves 12.

Bon Appetit
August 1999
 
Thanks for sharing Nan this does sound mighty tasty!!! I have been considering a tiramisu for desert during the holidays but I think this may be better! I'll let you know how it comes out!
 
Julie's homemade lady fingers sound really nice. Maybe too nice to be used here??? I was thinking for when I want to make it and don't have any.
If you can get packaged lady fingers, they work fine here. Usually I make about everything from scratch, but here to me, that is very acceptable.
Merry Christmas,
Nan
 
Last edited:
I actually agree with you, I could not bear to take the lovely homemade ladyfingers and use them in a recipe:)

You know those pkg'd ladyfingers are kind of exspensive, but for this recipe and Tiramisu I'd use only store bought.
 
I love what you call a Ladyfinger too! Only in our family we call them 'Almond Bites'. We make pretty much the exact same recipe, and we only use ground almonds. Then, we dip them into chocolate and then one end goes into slivered almonds that have been toasted, then coarsely chopped.

Our version is very rich, very chocolately, and very almondy, and very, very addictive!
 
Yes Nan, I really like your recipe! Thanks for sharing, but I have to agree with you I don't think I could use the homemade ones in this recipe. I want to savor every bite of the ladyfinger;) They remind me of Christmases past with my Grandparents, and my childhood:)
Julie
 
HeelSpurs, thanks for the chocolate dip on one end idea. I like it:) and my son loves chocolate, so I'll make some with the chocolate for him. And welcome to the forum, I've only been here since the 7th of December but already feel right at home. Great bunch of people here:)

Julie
 
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