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Best Witch Finger Cookies with Almond Nails (Easy Halloween Recipe)

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These spooky and buttery witch finger cookies are the perfect Halloween treat. Made with simple ingredients and no special cutters, they look impressively creepy but are secretly easy to make.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1/2 cup whole blanched almonds
  • Red food coloring (gel or liquid)

Instructions

  1. Make the dough: In a large bowl, cream together the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. Add the egg yolk (save the white!), vanilla extract, and almond extract. Beat until combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Don’t overmix.
  2. Chill the dough: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes.
  3. Prepare the almonds: Place the whole blanched almonds on a small plate. In a small bowl, lightly beat the reserved egg white with 1 teaspoon of water.
  4. Shape the fingers: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper. Take a small piece of dough (about 1 heaping tablespoon) and roll it into a log shape about 3 inches long, slightly thicker at one end and tapered at the other. Place on the prepared baking sheet.
  5. Add the nail: Take one blanched almond. Dip the wider end into the beaten egg white, then press it firmly onto the tapered fingertip of the cookie. The pointed end of the almond should stick out like a fingernail.
  6. Sculpt the details: Use the back of a paring knife (or a toothpick) to press lines into the dough to create knuckles. Make two or three indentations along the length of the finger. For a gory look, use a tiny bit of red food coloring on a toothpick to draw a thin line around the base of the almond ‘nail.’
  7. Freeze before baking: Place the shaped cookies on their baking sheets and put them in the freezer for 15-20 minutes.
  8. Bake: Bake the chilled cookies for 12-15 minutes, or until they are just set and the bottoms are very lightly golden. The tops should still be pale. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Add the finishing touch: Once the cookies are completely cool, dip the ‘cuticle’ end of the cookie into a small dish of red food coloring or thinned red jam. You can also use a toothpick to draw a few tiny ‘veins’ on the cookies.

Notes

Don’t skip the freezer step—it prevents the cookies from spreading. Use your hands to shape the cookies for a more realistic look. Start checking cookies at the 10-minute mark to avoid overbaking. For a vegan version, use vegan butter and a flax egg. For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 5 days. Unbaked shaped cookies can be frozen for up to 3 months.

Nutrition

Keywords: witch finger cookies, Halloween cookies, spooky cookies, shortbread cookies, almond cookies, easy Halloween recipe, no cookie cutter

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