Recipe: Witches fingers
MAKES 60 COOKIES
1 cup butter, softened
1 cup icing sugar
1 whole egg
1 tsp almond extract
1 tsp vanilla extract
2 ¾ cups flour
1 tsp baking powder
1 tsp salt
¼ cup red marzipan
½ cup whole blanched almonds
FOR THE RASPBERRY DIP
½ cup raspberry puree
½ tsp gelatine
1 tbsp icing sugar
1 Preheat the oven to 160C.
2 In a bowl mix together the 1 cup icing sugar, egg, butter, almond and vanilla extracts.
3 Once incorporated mix in baking powder, salt and flour. Cover and refrigerate for 30 minutes.
4 Cut the dough into four. Start with one quarter and keep the rest in the refrigerator.
5 Roll a heaped teaspoon of dough into a finger shape for each cookie.
6 Press an almond firmly onto the end of the cookie.
7 Squeeze the center of the cookie to make look like a knuckle shape and then add a few slashes to make it look like a finger.
8 Place the cookies on a baking tray lined with parchment.
9 Bake the cookies for 20 to 25 minutes until golden brown. Allow to cool for 5 minutes.
10 Remove the almond and place a small ball of red marzipan (half a pea-size ball) onto the cookie and then reattach the almond to make a nail.
11 To make the dip, place the raspberry puree in a pan and bring to a simmer. Remove from the heat and stir in the gelatine and 1 tablespoon icing sugar. Allow to cool before serving.