Ingredients ( makes 48) : Flaked almonds, food colouring, .750g flour, 1 pkt dried yeast, 1 tbsp sugar, 1 tbsp salt, warm water. 2 tbsps baking soda. 1 egg and 1 tbsp water.
What colour nail varnish would a witch wear? Red, I think, others think green. Using a paint brush colour one side of each flaked almond in whatever food colouring you think appropriate. To stop your fingers staining get a child to do this job. Feel free to borrow mine. Leave to dry.
If you have a recipe you like for pizza dough this would work well for these. If not mix 750g flour, 1 packet of dried yeast, 1 tbsp sugar, 1 tbsp salt with enough warm water to make a dough. Knead for as long as you can manage – ten minutes supposedly. I have not evolved enough to find kneading therapeutic, there seems like so many other things I should be doing instead of pounding dough.
Once the dough is smooth (add more flour if it is too sticky), divide dough into quarters, rub a little oil on each and wrap them in cling film. Leave to rise for about an hour, they should double in size.
Preheat oven to 180 degrees Celsius. Bring a large pot of water to boil and reduce to a simmer. Add 2 tbsps of baking soda to the water.
Grease two baking trays.
Divide one of the dough quarters into 12 pieces. Roll each piece into a long finger shape. Go longer and thinner than you think necessary as they do suffer from oedema and tend to swell up.
When all 12 pieces are formed transfer to the simmering water and poach for 1 minute. Remove with a slotted spoon to baking tray. I tweaked their shapes a little at this stage.
Brush each finger with the egg wash ( 1 beaten egg mixed with 1 tbsp water).
Using a sharp knife score lines on each finger.
Sprinkle with sea salt.
Position almond nails, push into dough to attach.
Bake until golden brown – about 10 minutes.
Cool on a wire rack.
Once the first set of fingers are in the oven start shaping and poaching the next 12.
They are best eaten on the same day but can be stored in an airtight container for up to 2 days.