Catholic Recipe: Magdalenenstriezeln
Also Called: St. Magdalen Fingers; St. Magdalene Fingers
This is an old German recipe for almond-covered cookies. There are quite a few German recipes that associate almonds with Mary Magdalen.
Use an electric beater to cream butter and sugar until light. Add eggs, one at a time and continue beating. Add sour cream. Finally, fold in flour.
Butter baking sheet and spread mixture finger-thick onto it.
To make coarse sugar, crush sugar cubes with a rolling pin, or use sanding sugar. Cover dough with slivered almonds and the coarse sugar.
Bake until golden brown at 350°F for about 35 minutes.
While still warm, cut into pieces as long and as wide as a finger.Recipe Source: Cooking With the Saints by Ernst Schuegraf, Ignatius Press, 2001