> 1 large egg
> 1 1/2 cups flour
> 7 tbsp cold butter
> 1/4 cup sugar
> 1 pinch of salt
> 20 almonds, for garnish
> 1 tube red decorating gel
Divide the egg. Sift the flour into a bowl and add the butter in cubes, sugar, egg white and salt.
Knead until a cohesive dough forms and shape into a ball. Wrap the dough in plastic wrap and leave for 30 min. to chill in the refrigerator.
Preheat the oven to 350° F.
Use a knife to cut dough into 20 pieces and shape each into a finger.
Beat the egg yolk and brush on each finger. Push an almond nail into the end of each finger cookie. Bake for 12-15 min. or until golden brown.
Allow 30 min. to cool. Use the frosting gel to create a bloody edge around the cuticle
Tip: If you want extra thin witch fingers? Divide the dough into 30 portions instead of 20.