Almond Witch's Fingers

Ingredients

30 sliced almonds pieces

2 large eggs

¼  teaspoon pure vanilla extract

½ teaspoon pure almond extract

8 tablespoons unsalted butter (1 stick), room temperature

½  cup confectioners' sugar

5 tablespoons granulated sugar

Pinch of salt

2 cups all-purpose flour

1-2 T cocoa powder

Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.

Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and extracts. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.

Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.

When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.

Bake until lightly browned, about 12 minutes. Cool completely.

With a small, clean paintbrush, work cocoa powder in and around fingernails and knuckles to give them a ghoulish look.

Recipe adapted from Martha Stewart

Bats Witches!