Creepy Witch Fingers is a modern American recipe for a classic Halloween snack of a flour and egg dough shaped into fingers with blanched almonds as nails that are baked until light golden brown. The full recipe is presented here and I hope you enjoy this classic American version of: Creepy Witch Fingers.
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Ingredients:
200g butter
180g icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla extract
380g plain flour
1 tsp baking powder
1 tsp sea salt
95g blanched almonds
red decorating gel or paste (optional)
Method:
Soften the butter then cream together with the icing sugar until pale and fluffy. Add the egg, almond extract and vanilla extract and beat until thoroughly combined then beat in the flour, baking soda and salt until thoroughly combined. Cover the bowl and set aside to chill in the refrigerator for 30 minutes.
Take 1/4 of the dough (leave the remainder in the refrigerator) then take a heaped tablespoon of the dough and roll into a finger shape. Essentially you are making a tube that's slightly thinner at one end that the other, with the thin end being rounded to represent the end of the finger. Form a bulge in the centre to represent the knuckle then make a few slashes in the top with a sharp knife to represent the skin folds of the knuckle itself.
As you finish each 'finger' place on a greased baking tray then set an almond into the end of the finger to represent a nail. Prepare the remaining dough in the same manner. When done, transfer to an oven pre-heated to 160°C and bake for about 25 minutes, or until the fingers are coloured a pale golden brown. Allow to cool on the baking tray for 3 minutes.
After this time, if desired, you can lift the almond 'nails' before squeezing a little of the red decorating past onto the nail bed. You can also make slashes into the fingers to represent 'wounds' and put more of the red colouring into these.
Allow to cool completely on a wire rack before serving.
