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Spooky Witch Finger Cookies with Almond Nails: Easy Halloween Treat

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These spooky witch finger cookies aren’t just a Halloween gimmick. They’re the kind of treat that makes people stop, stare, and then laugh out loud when they realize what they’re looking at—crispy on the outside, tender on the inside, with that almond nail that actually looks disturbingly realistic.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 large egg, plus 1 egg white for wash
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/4 cup almond flour
  • 1/4 teaspoon salt
  • About 50 whole blanched almonds
  • A few drops red food coloring
  • 2 tablespoons seedless raspberry jam (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
  2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through.
  3. Add the wet ingredients: Beat in the whole egg, vanilla extract, and almond extract until well combined.
  4. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
  5. Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  6. Shape the fingers: Divide the dough into about 50 pieces (each roughly 1 tablespoon). Roll each piece into a finger-shaped log, about 3 inches long. Taper one end slightly to look like a fingertip, and make the other end look like a knobby, broken-off knuckle. Use the back of a knife to press 2 to 3 horizontal lines into each finger to create knuckle creases.
  7. Attach the almond nails: In a small bowl, mix a few drops of red food coloring with a teaspoon of water. Dip one end of each blanched almond into the red mixture, then press it firmly onto the tapered end of each finger.
  8. Apply the egg wash: Whisk the remaining egg white with 1 tablespoon of water. Gently brush this over each finger (not the almond nail) to give the cookies a subtle sheen.
  9. Bake: Place the cookies about 1 inch apart on the prepared sheets. Bake for 12 to 15 minutes, or until the cookies are just set and the edges are barely golden. The bottoms should be light brown.
  10. Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, you can add a dab of raspberry jam at the cuticle area for a ‘bloody’ effect if desired.

Notes

Don’t skip the chilling step—warm dough spreads in the oven. For the almond nails, press firmly but don’t squish the finger shape. If an almond falls off during baking, press it back on while the cookie is still warm. Watch the oven closely as these cookies go from perfectly baked to overdone quickly. Store in an airtight container at room temperature for up to 5 days. Freeze shaped, unbaked cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, witch finger cookies, almond cookies, shortbread cookies, spooky treats, Halloween baking, easy Halloween recipe

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