Ding dong the witch is dead, and her fingers are delicious!
Ingredients (for 45-60 cookies):
1½ cups of whole wheat flour
1 cup of all-purpose flour
½ teaspoon of baking powder
½ cup of peeled almonds
1 cup of room temperature butter
1 cup of powdered sugar
1 large egg
1½ teaspoons of vanilla extract
1½ teaspoons of almonds extract
Red decoration gel
½ teaspoon of salt
How to make the witch’s fingers:
Use an electric mixer to cream the butter and powdered sugar. When the mixture is slightly yellow, add the vanilla and almonds extracts and the egg. Keep adding slowly the flour (whole wheat and white), baking powder and salt. When the dough is well mixed and smooth, cover and refrigerate for 30-40 minutes.
Take a large teaspoon portion of the dough and use your hands to shape it as crocked fingers. Remember to form knuckles and flatten lightly the end of the cookie to create the nail and use a knife to mark the knuckles. Repeat the process, spreading the cookies on a baking sheet about 1-2 inches apart to keep from spreading.
Bake for 20-25 minutes in a preheated 325°F oven until the cookies are browned. Cool for 10 minutes before adding the almonds “nails”, gluing them to their place using the strawberry jam.
Decorate the other side of the cookies with the red gel to simulate blood. Let the cookies cool completely before serving.