Whole Wheat Witch Fingers
The recipe Whole Wheat Witch Fingers can be made in about 1 hour and 25 minutes. For 13 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 52 calories, 1g of protein, and 4g of fat per serving. This recipe serves 60. Several people made this recipe, and 1054 would say it hit the spot. It is perfect for Halloween. A mixture of vanillan extract, powdered sugar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Texanerin. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns an improvable spoonacular score of 2%. If you like this recipe, take a look at these similar recipes: Cheddar Witch's Fingers, Witch's Purse, and Witch "Cake.
Servings: 60
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon almond extract
¾ cup (105 grams) blanched almonds
1 cup butter (226 grams), softened
1 egg
1 cup (115 grams) powdered sugar
¾ teaspoon salt
½ - 1 cup (118 - 236ml) strawberry jam
1 teaspoon vanilla extract
Equipment:
plastic wrap
oven
knife
baking sheet
Cooking instruction summary:
Beat the butter and sugar together until fluffy. Add the egg, almond extract, and vanilla extract and mix. When well combined, add the flour and salt. When thoroughly combined, cover with plastic wrap and refrigerate for 40 minutes.Preheat your oven to 325°F (165°C). Take about a fourth of the dough out of the fridge and begin rolling out the fingers. I rolled them out the size of my pinky, both in length and thickness. Add an almond to the tip for the fingernail and press down to make sure it's secure. Form a knuckle by squeezing (see the picture above!) and then use a knife to make some creases. Place on a Silpat on a cookie sheet (or just a cookie sheet), leaving about a centimeter between them. Repeat with the rest of the dough until the cookie sheet is full.Bake for 17 - 22 minutes or until slightly golden. Let the cookies cool, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also add some jam around knuckles for extra nastiness. I used about ½ cup jam and used the rest as "dip."
Step by step:
1. Beat the butter and sugar together until fluffy.
2. Add the egg, almond extract, and vanilla extract and mix. When well combined, add the flour and salt. When thoroughly combined, cover with plastic wrap and refrigerate for 40 minutes.Preheat your oven to 325°F (165°C). Take about a fourth of the dough out of the fridge and begin rolling out the fingers. I rolled them out the size of my pinky, both in length and thickness.
3. Add an almond to the tip for the fingernail and press down to make sure it's secure. Form a knuckle by squeezing (see the picture above!) and then use a knife to make some creases.
4. Place on a Silpat on a cookie sheet (or just a cookie sheet), leaving about a centimeter between them. Repeat with the rest of the dough until the cookie sheet is full.
5. Bake for 17 - 22 minutes or until slightly golden.
6. Let the cookies cool, and then remove the almonds from the cookies.
7. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also add some jam around knuckles for extra nastiness. I used about ½ cup jam and used the rest as "dip."
Nutrition Information:
covered percent of daily need
