I am excited to be sharing this post today as part of Cupcake Diaries 30 Days of Halloween Series. Check out the links at the bottom of this post for fun treat ideas, printables and more! And keep checking back until the end of the month for more ideas to come each day! Also, click HERE to find some more great Halloween recipes!
Even though it’s not until next month I am so excited for Halloween! I just love how much my kids enjoy it! I usually am one to like the cuter things when it comes to Halloween but I made these Ladies’ Fingers for the cub scouts and they were so dang delicious and a fun idea so I am sharing it with you today!
Although this recipe may seem a little long it is actually quite easy. Just some wait time here and there. It’s a basic pretzel recipe just with a couple twists making it into creepy Halloween fingers! This recipe is fun to make and even more fun to eat. It’s a hit especially with kids!
Just a few notes about the recipe. The first step is to blanch the almonds. If you’ve never done that before here is an easy way to do it. This recipe is a basic pretzel recipe. You make a simple yeasted dough, let it rise, shape into fingers, do a quick boil then bake the pretzels. And they are ready for a Halloween party for a fun and tasty snack! They are so good!
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- Red food coloring
- 24 blanched almonds, halved lengthwise
- 1 tablespoon sugar
- 1 package (1/4 oz.) active dry yeast (2 ¼ tsp.)
- 5 cups all-purpose flour, plus more for work surface
- 1 tablespoon coarse salt (like Kosher)
- 2 tablespoons baking soda
- 1 large egg
- sea salt or kosher salt
- Place a small amount of food coloring in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry. (Alternately you can place a small amount of food coloring in a bowl with a little water and let the almonds soak until red.)
- Pour 2 cups warm water (110° F) into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast and let stand until yeast begins to bubble, about 5 minutes. Beat 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 ½ cups flour and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add ½ cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
- Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
- Preheat oven to 450°F. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm, forming a long finger shape, about 2 to 4 inches. Pinch dough in two places to form knuckles. When 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers before making more.
- Beat egg with 1 tablespoon water. Brush pretzel fingers with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with kosher or sea salt. Position almond nails, pushing them into the dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten the same day; or store, covered, up to 2 days at room temperature.
Recipe adapted from Martha Stewart-on Delish.com