Jon’s Annual Halloween Fingers

Created by Jon

2 tablespoon red food coloring

30 blanched almonds

2 large eggs

¼ teaspoon pure vanilla extract

8 tablespoons unsalted butter(1 stick) room temperature

½ cup confections sugar

5 tablespoons granulated sugar

Pinch of salt

1 2/3 cups all-purpose flour

Heat the oven to 350 degrees.   Line two baking sheet with parchment paper and set aside.

Pour food coloring into a shallow bowl and dump all thirty whole almonds into bowl.   Using a fork to get the almonds out and place onto parchment paper to dry.

Separate 1 egg.  Put the yolk into one container and the whites into another.  In the bowl with the yolk add the other egg and vanilla to.  Set the “yolk bowl” aside.

In a bowl with an electric mixer fitted with the beater paddle, combine butter, confections sugar, granulated sugar, and salt.  Beat on medium speed until well combined.  Add the egg mixture, and beat until smooth, about 2 min.  Add the flour on low speed until well incorporated.  Remove and place on plastic wrap and chill for 20-30 min.

Divide the dough in half.  Wrap the other half and put back into the refrigerator, always working on one piece at a time.  Try to divide the first half into 15 strips (don’t worry if it’s not 15 pieces, some will be bigger than others).  On a lightly floured surface, roll each piece back and forth with palms into finger shapes (use your index finger as a guide).  3 to 4 inch long pieces (make sure the tips are pointed).  Pinch dough in two places to form knuckles.  Score each knuckle lightly with the back of a knife.  Transfer fingers to prepare baking sheets.  Repeat with remaining dough.

When all fingers are formed, brush lightly with the egg white.  Using a latex or rubber glove position almond nails; push into dough to attach and form finger around nail.

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