Witch fingers are a Halloween classic: long, knobby, a bit scary but delicious. Throughout all these years of blogging, I’ve always seen them but never made them. This time, however, I gave in as well. Yet I wanted to give mine a different touch. I added a bit of fine, golden cornmeal flour to the dough. A simple but surprising choice because the shortcrust gained that rustic and slightly crunchy note reminiscent of old-time desserts. The preparation is simple, and you could even involve your children. You’ll get fragrant fingers, perfect for dipping into a steaming cup of hot chocolate on the most magical night of the year. Yes… they might look a bit “gross” at first glance, but with the first bite, you’ll realize that this witch is sweeter than expected.
Other Halloween recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 10 Minutes
- Preparation time: 30 Minutes
- Portions: 22 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Halloween
Ingredients for Witch Fingers
- 1 3/4 cups all-purpose flour
- 2 tsp fine cornmeal flour
- 6 tbsp butter (cold)
- 7 tbsp sugar
- 1 egg (medium)
- 1 pinch salt
- orange zest (a small piece)
- cinnamon powder (to taste)
- 22 blanched almonds
- 1 pinch unsweetened cocoa powder
Tools
I prepared the dough using the Thermomix, but it can easily be done by hand. In this case, I suggest using powdered sugar and grated orange zest. Otherwise, just mix the dry ingredients first in a bowl, then add the butter cut into pieces and work it with your fingertips until you get a sandy consistency. At that point, incorporate the egg and knead quickly, just long enough to form a smooth and compact ball.
- 1 Mixer (I use the Thermomix)
- Plastic wrap
- 1 Dough scraper
- 2 Baking sheets
- 1 Brush
- 1 Knife smooth blade
Preparation of Witch Fingers
Put the sugar and a piece of orange zest into the bowl and chop (10 sec. speed 10). The zest must be from untreated oranges, please.
Then, add the two flours, a pinch of salt, a pinch of cinnamon (or more if you like) and mix (5 sec. speed 5).
Now add the cold butter in pieces and knead (10 sec. speed 5): you will get a sandy mixture.
It’s time to add the egg and knead (20 sec. speed 5). You will get a fairly soft shortcrust dough. If it sticks to your fingers, add a few more grams of white flour. If it turns out too dry, add a tablespoon of cold milk. In both cases, work for another 5 seconds always at speed 5.
Transfer the dough onto a floured surface, work it for a few moments with your hands, shape into a ball, wrap it in plastic wrap, and place it in the refrigerator for an hour.
After resting, cut 20 g pieces from the dough. I suggest not keeping all the dough on the work surface because it would warm up unnecessarily. Cut it into pieces and keep what you are not using in the fridge.
Roll each piece on the work surface, forming a “finger” about 4 inches long. It’s better to make them small because they’ll grow during baking even without yeast.
With a flat knife, press lightly in the center of the finger forming the knuckle, then make small cuts to give the idea of wrinkles. It’s not necessary for all the fingers to be perfectly identical. In fact, the difference makes them a bit more realistic.
At this point, attach a blanched almond at one end.
Gradually transfer the witch fingers onto a baking sheet lined with parchment paper. To do this without ruining them, I suggest using a dough scraper or spatula.
Finally, brush the base of the nail with a mixture obtained by mixing a few drops of water with a pinch of unsweetened cocoa. This will make your nails look dirty with soil. Alternatively, you can brush them (always at the base) with strawberry jam for a bloody effect. Of course, you can skip this step if you prefer and leave them white.
Transfer the baking sheet to the refrigerator for about ten minutes. Once the time has passed, bake the witch fingers in a preheated static oven at 350°F for 15-18 minutes. They should not be too golden. Take them out and let them cool completely before touching them. If, after baking, any nails detach (it can happen) brush the base with a bit of jam and place it back in its groove.
I wish you all a happy Halloween. Enjoy! Paola.
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