Whole Wheat Witch Fingers

The recipe Whole Wheat Witch Fingers can be made in about 1 hour and 25 minutes. For 13 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 52 calories, 1g of protein, and 4g of fat per serving. This recipe serves 60. Several people made this recipe, and 1054 would say it hit the spot. It is perfect for Halloween. A mixture of vanillan extract, powdered sugar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Texanerin. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns an improvable spoonacular score of 2%. If you like this recipe, take a look at these similar recipes: Cheddar Witch's Fingers, Witch's Purse, and Witch "Cake.

Servings: 60

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon almond extract

¾ cup (105 grams) blanched almonds

1 cup butter (226 grams), softened

1 egg

1 cup (115 grams) powdered sugar

¾ teaspoon salt

½ - 1 cup (118 - 236ml) strawberry jam

1 teaspoon vanilla extract

Equipment:

plastic wrap

oven

knife

baking sheet

Cooking instruction summary:

Beat the butter and sugar together until fluffy. Add the egg, almond extract, and vanilla extract and mix. When well combined, add the flour and salt. When thoroughly combined, cover with plastic wrap and refrigerate for 40 minutes.Preheat your oven to 325°F (165°C). Take about a fourth of the dough out of the fridge and begin rolling out the fingers. I rolled them out the size of my pinky, both in length and thickness. Add an almond to the tip for the fingernail and press down to make sure it's secure. Form a knuckle by squeezing (see the picture above!) and then use a knife to make some creases. Place on a Silpat on a cookie sheet (or just a cookie sheet), leaving about a centimeter between them. Repeat with the rest of the dough until the cookie sheet is full.Bake for 17 - 22 minutes or until slightly golden. Let the cookies cool, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also add some jam around knuckles for extra nastiness. I used about ½ cup jam and used the rest as "dip."

 

Step by step:


1. Beat the butter and sugar together until fluffy.

2. Add the egg, almond extract, and vanilla extract and mix. When well combined, add the flour and salt. When thoroughly combined, cover with plastic wrap and refrigerate for 40 minutes.Preheat your oven to 325°F (165°C). Take about a fourth of the dough out of the fridge and begin rolling out the fingers. I rolled them out the size of my pinky, both in length and thickness.

3. Add an almond to the tip for the fingernail and press down to make sure it's secure. Form a knuckle by squeezing (see the picture above!) and then use a knife to make some creases.

4. Place on a Silpat on a cookie sheet (or just a cookie sheet), leaving about a centimeter between them. Repeat with the rest of the dough until the cookie sheet is full.

5. Bake for 17 - 22 minutes or until slightly golden.

6. Let the cookies cool, and then remove the almonds from the cookies.

7. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also add some jam around knuckles for extra nastiness. I used about ½ cup jam and used the rest as "dip."


Nutrition Information:

Quickview
51k Calories
0.51g Protein
4g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
51k
3%

Fat
4g
6%

  Saturated Fat
2g
13%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
10mg
4%

Sodium
58mg
3%

Get Enough Of These
Protein
0.51g
1%

Vitamin E
0.51mg
3%

Vitamin A
98IU
2%

Manganese
0.03mg
2%

Magnesium
4mg
1%

Vitamin B2
0.02mg
1%

Phosphorus
11mg
1%

Copper
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Australians are the world's biggest meat eaters, consuming almost 200lbs each every year, closely followed by Americans.

Food Joke

Wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards. NAIVE.

Popular Recipes
Roast Beef with Seared Pineapple & Side Salad

Skinny Ms

Hummingbird Muffins

Bakerita

Bourbon Pumpkin Pie Milkshakes

How Sweet Eats

Quesadillas de Camarones

The Pioneer Woman

Loaded Sweet Potato Nachos

Foodnetwork