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Witch Finger Cookies

Witch Finger Cookies are crisp, almond-flavored treats with an eerie, knobby appearance resembling fingers. They have a tender center covered with a thin, crunchy exterior, often dusted with edible
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24
Course: Main Course
Cuisine: Halloween
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour for almond flavor and texture
  • 1/2 cup all-purpose flour to structure the dough
  • 1/2 cup granulated sugar for sweetness
  • 1/4 cup unsalted butter softened
  • 1 large egg binds the dough
  • 1 teaspoon vanilla extract adds aroma and flavor
  • 1/2 teaspoon baking powder for slight rise
  • a pinch salt enhances flavor
  • 1/4 cup red icing edible blood for decorating
  • small almond slivers for fingernails

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Cookie cutter or knife for shaping
  • Baking spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Whisk together until well blended.
  3. Add the softened butter, granulated sugar, vanilla extract, and egg to the dry ingredients. Mix with a spatula or hand mixer until the dough comes together and is smooth, about 2-3 minutes.
  4. Divide the dough into 24 equal portions. Roll each portion into a thin, elongated finger shape, tapering slightly at one end to resemble a knobby finger.
  5. Place the shaped cookies onto the prepared baking sheet, leaving space between each. Use a skewer or knife to create small knobby bumps along the length of each finger for a realistic effect.
  6. Gently press an almond sliver into the wide end of each finger to resemble a fingernail.
  7. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the shapes are firm.
  8. Allow the cookies to cool slightly on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  9. Once cooled, use a toothpick or small brush to gently dab the edible blood along the knobby sections for a bloody effect. Let it set for a few minutes.
  10. The finished cookies should have a brittle, crisp exterior with a slightly tender interior, resembling creepy fingers ready for a Halloween feast.

Notes

You can prepare the dough ahead of time and refrigerate it for up to a day before shaping and baking. For extra creepiness, dust with powdered sugar for a ghostly look before decorating.