Ingredients
Equipment
Method
- Make the Dough
- In a large bowl, beat the butter and powdered sugar with an electric mixer for 2 minutes, until pale and creamy. Beat in the vanilla, almond extract, and green food coloring until evenly colored.
- Whisk the flour, cornstarch, and salt together. Add to the butter mixture and mix on low speed until the dough just comes together. Cover and refrigerate for 30 minutes.
- Shape and Bake the Fingers
- Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Take 1 tablespoon (about 25 g) of dough and roll it into a log about 3 inches (7.5 cm) long, slightly tapered at one end. Place it on the baking sheet, and shape the tip so that it is slightly rounded. Repeat with the remaining dough, spacing the fingers 1 inch (2.5 cm) apart.
- Press an almond slice gently into the tip of each finger, leaving it slightly raised, to form a fingernail. Use the back of a paring knife to press 2 or 3 shallow lines across the middle of each finger for the knuckle creases.
- Bake one tray at a time for 15 to 18 minutes, until the edges are just barely golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Add the Blood
- Warm the raspberry jam for 10 seconds in the microwave and stir until it is thin. Dab a little under each almond nail and around the base of each finger with a toothpick or small spoon, so it looks like blood. Let the jam set for 5 minutes before serving.
Notes
Chilling: Chill the dough so that the fingers keep their shape during baking.
Almond nails: Place the almond slices before baking, because the dough is soft and holds them in place. Press only slightly so they do not crack.
Color: Use 1 to 3 drops of gel coloring for a pale zombie green. Leave it out for a natural finish. Bake at a low temperature so the cookies do not brown and the color stays bright.
Soft dough: If the dough softens while shaping, refrigerate for 10 minutes. Do not add extra flour, because it makes the shortbread dry.
Knuckles: Make the creases shallow, because they spread a little in the oven. A paring knife and a gentle press are enough.
Nut-free option: Use pumpkin seeds, or shape a nail out of white chocolate. Replace the almond extract with additional vanilla.
Allergies: This recipe contains wheat, dairy, and tree nuts (almonds).
Storage: Store in an airtight container at room temperature for up to 5 days. Unglazed baked fingers freeze well for up to 3 months. Nutrition (per finger) Calories 140 kcal Carbohydrates 14 g Protein 1 g Fat 9 g Saturated fat 5 g Cholesterol 20 mg Sodium 50 mg Potassium 20 mg Fiber 0 g Sugar 4 g
Almond nails: Place the almond slices before baking, because the dough is soft and holds them in place. Press only slightly so they do not crack.
Color: Use 1 to 3 drops of gel coloring for a pale zombie green. Leave it out for a natural finish. Bake at a low temperature so the cookies do not brown and the color stays bright.
Soft dough: If the dough softens while shaping, refrigerate for 10 minutes. Do not add extra flour, because it makes the shortbread dry.
Knuckles: Make the creases shallow, because they spread a little in the oven. A paring knife and a gentle press are enough.
Nut-free option: Use pumpkin seeds, or shape a nail out of white chocolate. Replace the almond extract with additional vanilla.
Allergies: This recipe contains wheat, dairy, and tree nuts (almonds).
Storage: Store in an airtight container at room temperature for up to 5 days. Unglazed baked fingers freeze well for up to 3 months. Nutrition (per finger) Calories 140 kcal Carbohydrates 14 g Protein 1 g Fat 9 g Saturated fat 5 g Cholesterol 20 mg Sodium 50 mg Potassium 20 mg Fiber 0 g Sugar 4 g