I ended up making fingers & toes last Halloween. They really did look real!
Ingredients
- 24 blanched almonds, halved lengthwise
- Red food coloring, optional
- 1 tablespoon sugar
- 1 scant tablespoon active dry yeast (one ¼-ounce package)
- 5 ½ to 6 cups all-purpose flour, plus more for work surface
- 1 tablespoon salt
- 2 tablespoons baking soda
- 1 large egg
- Salt
- Vegetable-oil cooking spray
Directions
Place a small amount of food coloring in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry (This goes faster than it sounds!).
Pour 2 cups warm water (110°F) into a large bowl. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5-10 minutes.
Stir 1 cup flour into yeast until combined. Beat in salt; add 3 ½ cups flour until combined. When you can’t incorporate any more flour turn the dough out onto the counter and begin to knead it. Gradually knead and add ½ cup flour. Knead for 10 minutes or until the dough is smooth and elastic. If the dough is too sticky , add up to 1 cup more flour but be careful not to overdo it!
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Heat oven to 450°F. Heat 3 quarts water to boil in a 6-quart saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide the first quarter into twelve pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. When all twelve fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.
Beat egg with 1 tablespoon water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt. Position almond nails; push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten the same day; or store, covered, up to 2 days at room temperature.
Makes 48 fingers (more toes)
These are the perfect before dinner snack - especially with a glass of wine. I ate these with some unfiltered apple juice (because wine & painkillers don’t mix). The apple juice was a great counterpoint to these salty, cheesy toasts and needed as these were very rich. If you’re planning on serving these with wine I’d recommend topping each toast with a few thin slices of apple to add the fruity flavor they need.
