Make your Halloween a little spookier with these scary witch fingers! They are as irresistibly tasty as they are creepy!!!
I’m re-sharing another Halloween favorite today! We love scary witch fingers. They are melt in your mouth yummy! My kids like to make these because they like to “paint” the fingernails. Scary witch fingers are so fun and too gross looking. I’m not into the super gross looking Halloween foods. For a couple other Halloween treat ideas check out my Favorite Almond Sugar Cookies, Easy Mummy Cookies and Eerie Eyeballs!
I start by painting the “fingernails” (almond slices) with red gel food coloring. They don’t need to look perfectly manicured. I think a witch’s fingernails would be chipped and a little sloppy. You can see the little white edges that are left on mine. That is where I held onto the almond to paint it and is the end that I will stick in the cookie so it won’t show.
I divide up the dough into 36 -40 tablespoonfuls. Roll each piece of dough until it is about the length and width of the average finger. Place them on a baking sheet lined with parchment. Shape the fingers a little bit to be gnarled looking, place a “fingernail” on each “finger”. Last, take a sharp knife and make little marks for the knuckles. Bake at 325 degrees for 23-25 minutes, or until golden brown on the edges.
- Slices Almond
- Red GEL food coloring
- 1 cup Butter softened
- 3/4 cup Powdered Sugar
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 1 cup Ground Almonds
- 2 cups Flour
Preheat the oven to 325 degrees. Line baking sheets with parchment paper.
Paint 36-40 almond slices with red gel food coloring to look like fingernails. Let dry while making the cookie dough.
For the cookie dough, cream the butter and powdered sugar until light and fluffy. Add the vanilla, salt, and ground almonds.
Stir in the flour.
Divide dough into approximately 36 tablespoon sized pieces. Roll out and shape dough pieces into "fingers" about the length and width of an average sized finger. Place on the prepared baking sheets.
Place a painted almond on the end of each finger and use a sharp knife to make knuckle marks.
Bake at 325 degrees for 23-25 minutes, or until the edges are golden brown. Cool on a cooling rack.