Ingredients
Equipment
Method
- Cream together the softened butter and granulated sugar in a mixing bowl until the mixture is light and fluffy, and smells sweet and buttery.
- Beat in the egg and vanilla extract until fully combined, resulting in a creamy, cohesive mixture.
- Gradually add the flour to the wet ingredients, mixing just until the dough comes together and is stiff but pliable.
- Divide the dough in half, then shape each portion into a long, thin cylinder about 12 inches long. Wrap in plastic wrap and chill in the refrigerator for about 30 minutes to relax the dough.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the chilled dough and cut into ¼-inch thick slices.
- With your hands, roll each slice into a skinny finger shape, tapering the ends slightly to resemble real fingers. Place them on the prepared baking sheet, spacing well apart.
- Gently press an almond sliver into the top of each finger as the fingernail. Use a small knife or toothpick to create a knuckle ridge for extra realism.
- Bake in the preheated oven until the fingers are golden brown and slightly crisp, about 12-15 minutes.
- Remove from the oven and let cool briefly until firm enough to handle without breaking.
- Using a small squeeze bottle or a toothpick, carefully add blood-red jam to the base of each finger for a bloody effect.
- Serve these creepy, crunchy witch fingers on a platter for a spooky and fun Halloween treat.
Notes
Chilling the dough helps it hold its shape during baking. Be careful when attaching the almond nails, and feel free to add a bit more jam for a bloodier effect.