Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
- Using a stand mixer (with paddle attachment) or hand mixer, beat mix with butter and water on medium speed for 2–3 min or until a soft, uniform dough forms. It should not look crumbly.
- Scoop dough into 12 equal portions. Roll each cookie out into a finger shape and arrange on pan 1" apart. Use the edge of a silicone spatula to make two sets of knuckle indents on each. Using your finger, press down on one end to make a small indent. Spread red pepper jelly on the indent and place an almond sliver ‘fingernail’ on top.
- Bake 15–16 min or until edges are light golden. Let cool on pan completely before carefully removing with silicone spatula.
The almonds might slip off during baking. Using a spoon or spatula, carefully push them back into place while the cookies cool.
Per serving (1 cookie): Calories 130, Fat 8 g (Saturated 5 g, Trans 0.4 g), Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 14 g (Fiber 1 g, Sugars 5 g), Protein 1 g.
20 min
12 servings
$0.54/serving
20 min12 servings$0.54/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
- Using a stand mixer (with paddle attachment) or hand mixer, beat mix with butter and water on medium speed for 2–3 min or until a soft, uniform dough forms. It should not look crumbly.
- Scoop dough into 12 equal portions. Roll each cookie out into a finger shape and arrange on pan 1" apart. Use the edge of a silicone spatula to make two sets of knuckle indents on each. Using your finger, press down on one end to make a small indent. Spread red pepper jelly on the indent and place an almond sliver ‘fingernail’ on top.
- Bake 15–16 min or until edges are light golden. Let cool on pan completely before carefully removing with silicone spatula.
The almonds might slip off during baking. Using a spoon or spatula, carefully push them back into place while the cookies cool.
Per serving (1 cookie): Calories 130, Fat 8 g (Saturated 5 g, Trans 0.4 g), Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 14 g (Fiber 1 g, Sugars 5 g), Protein 1 g.
