In recent years, I’ve developed an interest in Halloween, a holiday I never thought I would care about, as it has always seemed like an adopted holiday not belonging to our culture! Additionally, it seemed too commercial to be attractive to me. For years, I put aside any chance to create something in the kitchen that could reflect its meaning. However, beyond its commercial nature, this holiday has found its place in the Italian social fabric. It has become an excuse to get together, throw parties, and stimulate creativity in both children and adults! There’s no harm in borrowing a tradition if it can provide us with moments of enjoyment, right? And so, I’ve discovered how fun it is to make classic and spooky treats for the famous “trick or treat” theme! This year, following spiders and mummies, it’s time for ghost cookies. They’re the most viral Halloween cookies on the web, and I’ve chosen to make them with an almond shortcrust similar to the traditional one but more crumbly and crunchy. The important thing is to let the dough rest in the fridge for at least 2 hours or more before using it because it will make a difference when rolling it out! They can be made simply, with just a dusting of powdered sugar on top, and they’re already amazing, or even more indulgent filled with hazelnut spread. Depending on this, the thickness and total number of cookies will change. Kids will go crazy for them; they’ll be super scenic and perfect for brightening up their party moments! They will be a hit!
Other delightfully spooky ideas:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 40 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 2 cups cups all-purpose flour
- 0.5 cup cup almond flour
- 6 tbsp tbsp butter (soft)
- 1/3 cup cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp tsp baking powder
- 1 pinch salt
- as needed powdered sugar
- as needed hazelnut spread
Tools
- 1 Large Bowl
- 1 Whisk
- 1 Teaspoon
- 1 Plastic Wrap
- 2 Parchment Paper
- 1 Cookie Cutter
- 1 Scraper
- 1 Rolling Pin
- 1 Baking Tray
- 1 Knife
- 1 Mat
- 1 Strainer
- 1 Smooth Nozzle
Steps
In a large bowl, use a whisk to work the soft butter left out from the fridge for at least 30′ with the brown sugar.
You’ll need to obtain a creamy, thick, and homogeneous mixture.
Then incorporate the egg and vanilla extract.
Add a pinch of salt and mix.
Finally, add the all-purpose flour, almond flour, and baking powder, all sifted.
Quickly mix all the ingredients and start kneading directly in the bowl with your hands.
Then transfer the mixture to the work surface and knead for a few minutes.
You should obtain a smooth and homogeneous dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours.
After the resting time, roll out the dough with a rolling pin between two sheets of parchment paper to a thickness of about 1/4 inch if you decide to make them simple or about 1/8 inch if you will fill them, because adding the two cookies together will reach the right thickness.
Remove the first sheet of parchment paper and cut out the cookies with a heart-shaped cookie cutter.*
Transfer them with the help of a scraper onto a baking tray with a reusable mat or parchment paper.
Cut the center of the heart lengthwise with a smooth-bladed knife to obtain 2 drops.
It’s important at this stage not to overcrowd the tray because the cookies will double in number. Gently separate the two halves and, always with the knife, shape each tip by curving it inward, being careful not to break it.
At this point, using the tip of a round and smooth piping nozzle or a straw if you prefer, create the eyes, and with the wider part of the nozzle, also the mouth.
Continue with the rest of the dough, rolling out another sheet and making more cookies the same way until it’s used up. Of course, if you also want to create double cookies to fill, you need to leave an equal number of plain bases on which to add the spread. Preheat the oven to 356°F and bake for 10′. They should only slightly brown.
Remove from the oven and cool well on a wire rack before dusting them with powdered sugar or filling them.
Now, just assemble the front/back of these scary ghosts and enjoy them!
And voilà… the Halloween almond ghost cookies are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Halloween almond ghost cookies can be stored at room temperature for several days in a tin or airtight container.
Tips, Notes, Variations, and Suggestions
🟣*The heart-shaped cookie cutter should be at least 2.75 inches in size to cut out ghost shapes. Otherwise, they would be too small and difficult to carve out eyes and a mouth.
🟣For a more citrusy version, flavor the shortcrust with untreated lemon or orange zest as citrus fruits always pair wonderfully with almonds!
🟣If you don’t want to use the dough immediately, you can store it in the fridge for a day, well sealed with plastic wrap. If desired, it can also be frozen so that it’s always available. When you need to use it, just let it sit at room temperature for a few hours or overnight, so it has time to thaw.
FAQ (Questions and Answers)
Is it possible to make the recipe gluten-free?
Yes, just replace the all-purpose flour with 1.25 cups of universal mix flour (Nutri Free or Schär) and 0.75 cups of fine rice flour.
