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Witch Fingers
Recipes
Witch Fingers
8 servings
about 2 hours total (Active 30 minutes)

Ingredients

  • 1 lb Bakery pizza dough
  • Parchment paper
  • 10 drops green food coloring
  • Clean paintbrush
  • ½ cup whole (or sliced) almonds
  • ¼ cup egg substitute (or 1 large egg)
  • 1 tablespoon water
  • 8 drops red food coloring
  • ½ teaspoon kosher salt
  • Tomato-basil pasta sauce (optional for serving)

Steps

    1. Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time is complete).
    2. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Beat egg.
    3. Divide dough in half. Knead one-half dough until smooth and elastic (about 1 minute). Roll dough into 12-inch rope, then cut into 12 (1-inch) pieces. Roll and stretch dough pieces into 4-inch finger shapes, arrange on baking sheet, and cover loosely; let stand 15 minutes. Repeat with remaining half dough.
    4. Place green food coloring in small bowl; use clean paintbrush to paint 1 side of almonds, then rinse brush thoroughly.
    5. Pinch center of each finger; use sharp knife to make small cuts for knuckles. Brush fingers with egg, then press almonds into 1 end for fingernails. Combine water and red food coloring; use paintbrush to paint around almonds for bloody cuticles.
    6. Sprinkle fingers with salt. Bake 12–15 minutes until golden. Serve fingers with warmed pasta sauce for dipping, if using.

Amount per ⅛ recipe serving: Calories 190, Total Fat 4.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 380mg, Total Carb 28g, Fiber 1g, Total Sugar 1g, (Incl. 1g Added Sugars), Protein 7g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 2%