Halloween is approaching, so if you haven’t thought of a terrifying way to terrify your friends, I recommend locking yourself in the kitchen for a few minutes, turning on the oven, and preparing these delicious realistic witch fingers.
Because the dough is plentiful, if you only want to make a few, you can save half to bake some delicious pastas for breakfast, but I think you’ll enjoy making witch fingers so much that you won’t have any left over.
- Butter at room temperature 225 g
- Sugar 175 g
- Eggs L 1
- Vanilla essence 1 ml
- Salt 2 g
- Chemical yeast 12 g
- Pastry flour 425 g
- Milk 5 ml
- Whole almonds 24
- To begin, beat the butter and sugar at room temperature for five minutes with a wire mixer. After that, we add the egg and vanilla extract and beat until well combined.
- Then we gradually add the flour, forming a soft dough that does not stick to our fingers; if it appears to be too dry, we add a teaspoon of milk. We make a ball of dough and place it in the fridge to harden slightly. We preheat the oven to 170°F.
- We divide the dough into four pieces once it has cooled. We make finger-sized cylinders of dough with each portion and place them on a baking sheet lined with parchment paper. Once on the tray, we make the knuckle marks with a knife or a skewer, place the whole almond as a fingernail, and paint them with red dye to make them more realistic.
- We bake the cookies for 15 minutes, or until they are slightly golden. Before handling them, allow them to cool on the tray.
- Nothing beats making these witch fingers for a truly terrifying snack; although a little repellent when dipped in chocolate or coffee, they are delicious. If any are left over, they keep perfectly in an airtight tin for several days, just like any other cookie.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 1185Total Fat 79gSaturated Fat 40gTrans Fat 2gUnsaturated Fat 33gCholesterol 1087mgSodium 1034mgCarbohydrates 81gFiber 3gSugar 48gProtein 40g