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Holiday Baking
Crowd-Pleasers
Classic Bakes

Witch Fingers with Raspberry Jam

These spooky almond finger cookies are a fun Halloween treat, made with buttery gluten-free dough, sliced almond fingernails, and a little raspberry jam for a delightfully creepy finishing touch.

Recipe Info

Difficulty:
Medium
Prep Time:
30
 minutes
Cook Time:
 minutes
Total Time:
 minutes
yield:
Dietary Info:
Full Recipe

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 5-6 drops green food colouring
  • 2 2/3 cup All-purpose gluten free flour (must contain xanthan gum we like Cup4Cup)
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ cup sliced almonds
  • ½ cup raspberry jam

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Instructions

  1. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the confectioners' sugar and butter until pale and fluffy, for about 2 minutes. Add egg and continue to beat until incorporated and fluffy, about 1 minute more. Add almond, vanilla, and food colouring and beat until combined.
  2. In a small bowl, whisk flour and salt. Add to butter mixture and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  3. Line 2 baking sheet pans with parchment. Remove one-quarter of the dough from the refrigerator and portion into 12 to 13 (1-Tbsp.) balls. Roll each ball between your palms until it starts to form a finger shape, about 3" x ½”.   Arrange logs on the prepared sheet  pan and press an almond slice into each, where the nail would be on a finger. Carefully pinch dough just below almond and halfway down log to create a knuckle. Using a sharp knife, carve horizontal lines of varying lengths into knuckle. Place 1 or 2 pistachio pieces in finger to make warts. Repeat with remaining dough. Freeze 30 minutes.
  4. Preheat oven to 375°. Bake cookies, rotating trays front to back halfway through, until edges are firm and tops are dry, 7 to 9 minutes, Let cool slightly.
  5. Gently lift off almond fingernail. Add a tiny dab of jam to the tip of the finger, then replace the almond fingernail, pressing down to make the jam ooze out.

Tips

Holiday Baking
Crowd-Pleasers
Classic Bakes