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Recipes // Desserts // Almond Flavored Witch Finger Cookies

Almond Flavored Witch Finger Cookies

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By Andrea Correale

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar (confectionery)
  • 1 egg
  • 1 teaspoon Almond extract
  • 1 teaspoon Vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt (1/2 teaspoon salt if using salted butter)
  • 3/4 cup whole blanched almonds
  • Green food coloring
  • 1 tube red decorator gel

Directions:

  1. Preheat the oven to 350°F. Line a baking pan with parchment paper.
  2. Sift the flour, baking powder, and salt together in a small bowl. In a mixing bowl, using a handheld electric mixer, cream together the butter, sugar, and anise or vanilla until light and fluffy. Beat in the egg and one egg white. Using a rubber spatula, gradually add the flower mixture, then the chocolate chips and orange zest. Shape the dough into a log (the dough will be sticky), place on the prepared baking pan, and, using your hands, flatten out the log shape a bit.
  3. Whisk the remaining egg white with a fork and brush over the dough. Bake for 25 minutes or until lightly browned. Remove the pan from the oven and let cool for 10 minutes. Decrease the oven temperature to 250°F.
  4. Transfer the log to a cutting board and use a serrated knife to cut into 24 slices. Arrange the biscotti slices side by side in the same baking pan and bake for another 20Preheat oven to 325 degrees.
  5. In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt, and enough green food coloring to achieve a bright green color. Cover and refrigerate for 30 minutes.
  6. Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.
  7. Place on lightly greased baking sheets or parchment lined baking sheets.
  8. Bake in a 325 degree oven for 20-25 minutes or until pale golden.
  9. Let cool for 3 minutes.
  10. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Let cool.
  11. Makes about 28 large cigar size cookies.
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