Italian Bloody Witches Fingers
Trick or treat?
Bloody witches finger
Trick or treat, this is the classic phrase that can be heard echoing in the streets, from children celebrating on Halloween evening. It is not said, however, that the treat must necessarily be something bad but, on the contrary, it can be something, ugly to look at and excellent to eat, such as, for example, the witch’s fingers. The witch’s fingers are exquisite spiced shortcrust pastry cookies in the shape of fingers, enriched with almonds and colored chocolate. The witch’s fingers are sweets with a great visual effect, ideal for enriching the Halloween buffet or, as I said before, for tricks. The recipe for these cookies is very simple to perform, in fact, just roll out the pastry looking at your fingers, put an almond on the tip to make the nails and you’re done. You can serve these cookies with an excellent pumpkin custard, for the recipe see the blog.
- 250g flour 00
- 100g butter
- 100g sugar
- 1 whole eggs
- 1 organic orange zest
- 1 spoon of pisto*
- 150 g blanched almonds
- 250g white chocolate
- 1 sachet red food coloring
- j.e. sour cherry topping
On the pastry board, pour the flour and make the fountain*
Put the sugar in the fountain, break the eggs and grate the orange peel over all the flour and then sprinkle the pisto * also over all the flour
Take the butter at room temperature and cut it into small pieces on top of all the flour
Quickly mix all the ingredients to ensure that the heat of your hands does not overheat the dough
Roll up the dough and mash it a little
Wrap the dough in a cloth and put it to rest in the fridge for at least 30 minutes if you need it immediately, otherwise 12 hours
On a pastry board, cut the shortcrust pastry into small pieces and roll it out into sticks with the length and width of a finger
Slightly round the tip of each stick and put a peeled almond on top, to make it look like a nail
Bake at 180°C (350°F) in the oven, static mode and previously heated and cook for 15 minutes or until they are slightly golden and fragrant, then, take out of the oven and let cool
When you have finished making all the cookies, cut the white chocolate into small pieces and melt it in a double boiler, then add the red coloring
Lightly dip the biscuit in the red chocolate, on the side that does not have the almond and put it to dry on the parchment paper
Remove the almond from the biscuit, put some sour cherry topping and put the almond back again, in this way the effect of a bloody finger is created. Let the chocolate and topping dry well before playing your tricks
- The orange must be organic and well washed and dried.
- The orange can be grated directly on the flour.
- If you want a truly excellent shortcrust pastry, knead it the day before, so it doesn’t break during processing.
- This is a hard shortcrust pastry, if you need a soft shortcrust pastry, add a pinch of baking soda or a sachet of baking powder to the dough.
- *The fountain is the hole that is made in the flour so as not to let the liquid ingredients come out.
- *Pisto is a mixture of spices used especially in the areas of Naples, if you do not have it you can replace it with the mix of the following spices: 1 tablespoon of cinnamon, 1 tea spoon of ginger and a tea spoon of nutmeg.
- *The bain marie is a cooking method that is carried out through the use of two pots of different sizes. The larger pot goes under and half filled with water. The other, the smaller one, must be immersed in water, taking care not to let the water fall into it because in the latter it is the one where cooking takes place.
- When melting the chocolate you have to be careful that the water from the bain marie does not end up inside the chocolate otherwise it will burn.
- The chocolate must always be turned otherwise it burns.
- The dye for the chocolate must be food grade and in powder form.
Bloody witch fingers can keep 6 days at room temperature and refrigerated if it’s hot.
- Drip tray or baking tray
- Greaseproof paper
- Pastry board
- 2 casseroles of different sizes
- Tea towel