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Catholic Recipe: Magdalenenstriezeln


  • 1/2 Cup butter
  • 1/2 Cup sugar
  • 3 eggs
  • 3 Tablespoons sour cream
  • 2 Cups flour
  • 1/2 Cup almonds, slivered (I used chopped almonds)
  • 1/2 Cup cube sugar or sanding sugar


Yield: 30 fingers

Prep Time: 1 1/2 hours

Difficulty:  ★★☆☆

Cost:  ★★★☆

For Ages: All

Origin: Germany


Food Categories (2)


Feasts (1)

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