Witch Fingers

1. 1 Wheat flour 40 g
2. 2 Butterpack 180 g ≈ $1.60 20 g
3. 3 Sugar 14 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.2 pcs
5. 5 Vanilla sugar 1 g
6. 6 Almondspack 150 g ≈ $4.00 6 g
7. 7 Jam 8 g
8. 8 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cream softened butter² with sugar, vanilla sugar, and salt until smooth, then beat in the egg and fold in the flour; knead into a firm dough and chill for 20 minutes.

2. Pinch off walnut-sized pieces and roll into 8cm-long ‘fingers’, slightly thinner than real ones—they’ll spread in the oven.

3. Score joints with a knife, gently flatten the tip, and press a whole almond⁶ into it for the ‘nail’.

4. Arrange on a parchment-lined tray and bake at 170°C (340°F) for 15–18 minutes until pale golden; don’t overbrown.

5. Cool, remove the almond⁶, dot jam into the hollow, and press the ‘nail’ back in; smear a little jam at the base of the finger.