Freaky Ladies' Fingers (Halloween) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 48 |
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These are great for halloween parties! We gave them out one year to neighbors and it was so much fun to see their reaction. If you want a twist, make a shorter version and call them Gobblins toes. Just make them shorter and use plain almonds for the toe nails. Sprinkle with dried rosemary toe hair and it's complete! Ingredients:
24 blanched almonds (halved lengthwise) |
red food coloring |
2 cups warm water |
1 tablespoon sugar |
1 tablespoon yeast (scant) |
5 -6 cups flour |
1 tablespoon salt |
2 tablespoons baking soda |
1 large egg |
sea salt (to garnish) |
dried rosemary (to garnish) |
Directions:
1. Place a small amount of food coloring in a bowl and with a new paint brush paint the almond halves on the rounded side. Set aside.
2. In a Mixing bowl place water, yeast, and sugar. Let stand for five minutes to let yeast work.
3. Beat 1 c flour in till combined. Beat in salt and 3-1/2 c flour till combined. Beat till dough pulls away from the sides.
4. Reduce speed and add 1/2c flour (if dough is still sticky add up to 1 c more flour).
5. Knead till smooth.
6. Coat a large bowl with cooking spray and put dough in covering with plastic wrap and put in a warm place to double in size (1 hour).
7. Heat oven to 450.
8. Heat 3 quarts water to boiling.
9. Add baking soda.
10. Lightly coat two baking sheets with pan spray.Divide dough into quarters.
11. Work with one at a time keeping the rest covered.
12. Divide each piece in 12 pieces. On a lightly floured surface roll pieces back and forth into a finger shape, ( 3-4 inches long) make sure to leave a lump for the knuckle.
13. When all 12 pieces are formed transfer to boiling soda water.
14. Poach for 1 minute, using a slotted spoon transfer to a baking sheet.
15. Repeat till all 4 quarters are done.
16. Beat egg with 1 T water and brush over pretzels.
17. Using a sharp knife score each knuckle about 3 times. Sprinkle with salt ( and rosemary if using).
18. Possition the almond nails into place and push down to secure.
19. Bake in oven for 12-15 minutes or till golden brown.
20. Let cool on a wire rack.
21. These are best if eaten the first day but can be stored in an airtight container for up to 2 days.
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