These spooky Witches Fingers are so much fun and delicious too. This is a simple shortbread dough which melts in the mouth and are perfect for Halloween parties!
In a food processor, put the all purpose flour, powdered sugar, unsalted butter and salt. Process until it all comes together.
Scrape the dough out onto a work surface. Gently press and knead the crumbly mixture to form a smooth dough.
Flattened the dough into a disk. Wrap in plastic and refrigerate for 1 hour.
While the dough is chilling, use a small pointed knife to halves the almonds. Gently push the point into the rounded end of the almond where you can see that the two halves are split. Wiggle the knife a little until the almond splits in half. There may be some that don't work out so have more almonds on standby.
Preheat oven 320ºF/160º and line two large baking sheets with non-stick parchment paper.
I let the dough soften a bit before I could form my shapes.
Cut off a small portion of dough and rolling a log the size of your finger. Cut into finger lengths.
Shape the end of each finger so that it is a little rounded. Press a split almond on the end to represent finger nails. Then use a knife to press three lines to mark the knuckles. Make one set of three closer to the fingernail and then another further along. Use your fingers as a guide.
Place witches fingers onto prepared cookie sheet and bake for 12- 15 minutes or until lightly colored.
Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.
Notes
Be sure to measure the flour correctly by stirring to loosen the flour first, then spoon into the measuring cup. Or use scales for accuracy!
Tips for Success
Have the butter softened and at cool room temperature.
If you don't have a food processor, use a bowl and a spoon to combine the butter, flour, powdered sugar and salt.
Crumbly dough that doesn't stick together is the result of too much flour (See Note 1). To fix crumbly dough, add in a tablespoon or two of softened butter.
Be gentle when you knead the dough. Knead only until the dough is smooth.
Make the fingers thin keeping in mind that the dough will spread a little.
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