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Home » Recipes » Magefesa » Spooky Fingers Cookies using a Magefesa

Spooky Fingers Cookies using a Magefesa

Name: Spooky Fingers Cookies using a Magefesa
Prep time: 40 min
Cook time: PTM
Total time: 85 min
Yield: 20 servings
Cuisine: ["French"]

Magchef Plus 4540, Magchef Black

(5)

Preparation time

40 min

Total time

85 min

Servings

Calories / Serving

174 Cals

Difficulty

Easy

Get ready to conjure up some spine-chilling treats with these whimsical Witch Fingers! Perfect for Halloween or any ghoulish gathering, these delightfully eerie cookies blend buttery richness with a hint of almond, all while sporting a creepy almond 'nail' that would make even the bravest soul shiver. Legend has it that these cookies originated in the witching kitchens of medieval Europe, where they were crafted to both frighten and delight unsuspecting guests. With a dollop of strawberry jam to finish off the look, these fingers are not just a feast for the eyes but also a deliciously sweet surprise for your taste buds. Just be careful; you might end up nibbling on more than just the 'fingers'!

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Ingredients

125 g Butter
80 g Icing sugar
1 Egg
1 Teaspoon(s) Vanilla flavor
250 g Flour t55
1 Teaspoon(s) Baking powder
2 Drop(s) Green dye
1 Blanched almond

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Steps

Dough

Add 125 g of butter, 80 g of icing sugar, 1 egg, 1 teaspoon(s) of vanilla flavor in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.
Add 250 g of flour t55, 1 teaspoon(s) of baking powder in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 3.
Transfer the content of the food processor bowl in a bowl.
Wash the food processor bowl.
If you want green fingers, divide the dough in half.
Add 2 drop(s) of green dye in the bowl.
Knead the dough with green dye by hand.
Wrap the dough (or doughs) in cling film.
Setaside the dough in a fridge during 30min.

Shaping and Baking

Preheat the oven at 180°C.
Line a baking sheet with baking paper.
Take a piece of dough and roll it into a finger shape.
Press lightly to flatten the dough where the knuckles would be.
Place 1 blanched almond at the dough.
Press gently to secure almonds.
Cook on the oven at 180°C during 12min.
Bake for 12-15 minutes, or until lightly golden.
Let cool completely on a wire rack before serving.
Serve Cold.