Name: Witch Finger Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour (210 g); 1/2 cup unsweetened cocoa powder (40 g); 1/4 teaspoon salt; 3/4 cup unsalted butter, at room temperature (170 g); 1/2 cup granulated sugar (100 g); 1 large egg yolk; 1 teaspoon vanilla extract; 1 teaspoon orange zest (from about 1 orange); 1/4 teaspoon orange extract (optional, for stronger citrus flavor); 24 whole blanched almonds (about 1/4 cup); 2 ounces dark chocolate (60-70% cacao), chopped

Method

7 steps

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg yolk, vanilla, orange zest, and orange extract (if using) until combined.
Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until the dough comes together. It should be soft but not sticky.
Divide the dough into 24 equal portions (about 1 tablespoon each, or 20 g per piece). Roll each portion into a ball, then shape into a finger about 3 inches long and 1/2 inch thick. To make knuckles, use a toothpick or skewer to press two shallow horizontal lines about 1/2 inch apart in the center of each finger. Place the shaped cookies on a parchment-lined baking sheet, spacing them 1 inch apart. Chill the shaped cookies in the refrigerator for at least 30 minutes (or up to 1 hour) to firm up.
While the cookies chill, melt the dark chocolate in a small heatproof bowl set over a pot of simmering water (or in the microwave in 15-second bursts), stirring until smooth. Dip the bottom half of each almond into the melted chocolate, then place on a parchment-lined plate. Refrigerate the almonds until the chocolate is set, about 10 minutes.
Preheat the oven to 350°F (175°C). Bake the chilled cookies for 12-14 minutes, until they are set and slightly firm to the touch. They will be dark, so watch for the edges to look dry. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookies are completely cool, use a small dab of melted chocolate to attach one chocolate-dipped almond to the tip of each cookie, pressing gently so the almond sticks out like a fingernail. Let the chocolate set at room temperature for 10 minutes, or refrigerate for 5 minutes, before serving.

Recipe notes

Helpful tips

For extra creepiness, press a few extra knuckle lines or use a fork to create texture.
If the dough becomes too soft while shaping, return it to the refrigerator for 10 minutes.
Use blanched almonds for a smoother nail; skin-on almonds will look more rustic.

Equipment

Mixing bowls
Electric mixer
Whisk
Measuring cups and spoons
Baking sheet
Parchment paper
Toothpick or skewer
Wire rack
Small heatproof bowl
Saucepan (for double boiler) or microwave

Storage

Store in an airtight container at room temperature for up to 5 days, or freeze undecorated cookies for up to 2 months.

Additional tips

Contains almonds, wheat, dairy, and egg. May contain traces of other allergens depending on your ingredients. Handle melted chocolate carefully to avoid burns.

Recipe inspiration

Inspired by SugarHero!

Watch video

Estimated nutrition

Per serving: 120 calories

Fat: 8 g · Carbs: 12 g · Protein: 2 g

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