- 1 cup (250 mL) butter, softened
- 1 cup (250 mL) icing sugar
- 1 egg
- 1 tsp (5 mL) almond extract
- 1 tsp (5 mL) vanilla
- 2 ¾ cups (675 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) salt
- ¾ cup (175 mL) whole blanched almonds
- Red decorator gel (or raspberry jam)
- 1 tsp green food colouring (optional)
Prep and Cook
- 1In a large bowl, combine butter, egg, sugar, vanilla and almond extract and blend with an electric mixer.
- 2Gradually add the flour, baking powder and salt.
- 3Keep covered in the fridge for up to 30 minutes.
- 4Preheat oven to 325°F. Lightly grease a baking sheet.
- 5Divide the dough into four quarters. Take one quarter out at a time, leaving the remaining dough in the fridge until you’re ready to use it.
- 6Take a heaping teaspoon of dough and roll into the shape of a finger.
- 7Press an almond firmly on one end to create the fingernail. Squeeze gently below the bottom of the ‘nail’ and again close to the bottom to create a ‘knuckle’ in between.
- 8Bake your fingers for 20 to 25 minutes, or until golden. Pull out and let cool for a few minutes.
- 9Gently lift off the almond ‘fingernail’ from its bed and place some red decorating gel in the cavity. Press the almond back on the nail bed, letting the gel subtly ooze out around it. Let cool.
- 10Start process again with the next quarter of dough.
- 11Serve on a plate as a spooky Halloween treat!
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