October 27, 2012 by Sarah Gerdes
Best halloween Treats- Almond Witchy Fingers
|Witchy fingers- you can use any color for the nails
I mixed it up with black
Almond Witchy Fingers
1 cup sugar
1 egg (room temp best)
1 tsp Almond extract
1 tsp Vanilla extract
2 2/3 cup Flour
1 tsp Salt
3/4 cup whole Almonds, blanched
2 squares melting chocolate (optional)
1. Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.
|Once you have the (chilled) dough, use a scooper to create
a nice uniformity of size
Cut the ball in two or you will have ginormous fingers
Roll out the door
|Enlist your kids and start painting|
2. When you’re ready to shape the cookies, only take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail.
3. Placed on a cooking sheet lightly coated with no-stick cooking spray and bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown. Let the cookies cool on a drying rack.
|This will make about 30 fingers (depending on how
much dough you devour)
1. I was very intimated by this, since I’m as artistically akin to a walrus (I flounder in my fatness on the beach as I watch others do the real work). However, used my scooper (same as previous recipe) to place the (chilled) dough on the parchment paper (on the cookie sheet). I failed on the first two attempts, as this resulted in a Fessick-size finger (that would be the giant in The Princess Bride). Go for something more human size. I then cut the dough ball in half. This was more realistic.
|Remember to ‘score’ the fingers to make it took realistic|
2. Round the dough into a ball (rolling between your palms)
3. Using your fore-and middle fingers, roll the dough on a flat surface (I used my breadboard with a bit of flour), pressing a little harder, resulting in one end being a little thinner.
4. Cut your time down dramatically by skipping the chocolate rims. I made it easy on myself and fun for the kids. I took a paintbrush, dropped red food coloring in a ramiken and painted the top of the (dried) blanched almonds. It definitely needed 2-3 coats to attain the deep-red color.
|Allow the fingers to cool entirely before moving.|
5. Last but not least- this recipe didn’t call for an egg white application, but I added it after the first batch looked–boring. Take 1 egg white and apply a nice, thin coating (using another paintbrush). This makes the finger shine in a nice-crusty-sort of way.
6. OH! be sure to push the almond fingernails in the dough a little ways–otherwise the fingernails will fall off.