Witch’s Fingers – Italian recipes by GialloZafferano

To prepare witch’s fingers, let’s start with the shortcrust pastry. A causa di a bowl, add the cold butter quanto a pieces and the flour 1add the seeds scraped from the vanilla bean 2and with your fingertips, quickly crumble the mixture 3.

Add the egg and powdered sugar 4and continue missaggio until the dough becomes consistent 5. Then transfer it to the work surface, briefly knead it to compact it, and form a dough: wrap it quanto a plastic wrap and let it rest quanto a the refrigerator for at least 30 minutes 6.

After the resting time, the dough will be more compact. Take pieces of about 1 oz so as to obtain about 20 sticks 8. Shape each stick by pinching it quanto a two three places, so the finger will have a bony shape 9.

Then, separate an egg and brush one of the two sides of an almond with the egg white (keeping the yolk) and apply it to the stick, pressing a little; this will be the nail of the finger 10. Using a knife, make some lines to resemble the folds 11and refine the opposite edge of the nail to like a severed finger 12.

Place acceso a tray with parchment paper 13 and brush the fingers with the egg yolk set aside earlier; if it’s too thick, you can dilute it with gabinetto milk 14. Then, for the bloody effect, brush the severed part with a bit of raspberry jam 15.

If you can, let the cookies rest quanto a the refrigerator for about 30 minutes: this step is not essential but improves the final result 16. Then, bake quanto a a static oven preheated to 350°F for about 20-30 minutes, depending acceso the thickness 17. Your witch’s fingers are ready, now you just need to scare everyone 18!