Witch finger will you eat first? Here are two ways to make delightfully creepy witches' fingers breadsticks - use either sliced almonds for the gnarly fingernail or go for bell pepper for a nut-free version. Mani-pedi, anyone?
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit, or, if the temperature on your package of refrigerated breadstick dough indicates a different temperature, follow the temperature on the package. Line a large baking sheet with parchment paper or a Silpat.
- Unroll the breadsticks onto a large cutting board (or your counter or wherever you like to do doughy things).
- Using a pizza cutter, slice each breadstick in half vertically and again horizontally. Each breadstick should be about 3-4 inches long and 1/2-inch to 1 inch wide, but perfection is highly discouraged! The more rustic the more realistic. :)
- Roll the dough a bit to round it a bit/give it more of a finger shape. Lay it on the baking sheet.
- Using your thumb, press down on the narrowest tip of each breadstick. If using almonds, press a sliced almond onto each tip. If using bell peppers, you'll add them AFTER the breadsticks have baked.
- Now, you have a couple of options. You can grab the pizza cutter or a bread knife and press a three or four horizontal lines into the middle of the breadstick so it'll look a bit like a knuckle. And/or, if desired, brush lightly with egg. This will give them a slightly shinier and more golden appearance. Or skip those steps and just stick 'em in the oven already!
- Bake for 10-12 minutes, until puffy and starting to brown on the top. But again, if the label on your breadsticks indicates a different time, I recommend going by that time and just checking them often.
- Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- If adding bell pepper for the fingernails, after they've cooled, dab the tip with a bit of cream cheese and stick the bell pepper on. You may want to dry the pepper off with a paper towel so it will adhere better.
- Arrange on a plate or in mini mason jars filled with marinara or pizza sauce. Bloooody!
- Almond-tipped fingers keep in an airtight container at room temperature for several days. Because of the cream cheese and cut pepper, I recommend storing that version in the refrigerator.
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malik daniyal_66
[email protected]5 stars!
Haddie Burt
[email protected]These were so easy to make and they tasted great.
Luna Martinez
[email protected]I would recommend this recipe to anyone.
Agyapong eric
[email protected]These were a hit with my family and friends.
Sebe Gumede Gumede
[email protected]I'll definitely be making these again.
Samson Apatsa Banda
[email protected]Perfect for a Halloween party!
Jaucenita Neft
[email protected]Easy to make and fun to eat!
Methira Fernando
[email protected]These were delicious! I used a little less butter than the recipe called for and they were still perfect.
Darwesh Butt
[email protected]These were a bit more work than I expected, but they were worth it. They were a big hit at my party and everyone loved them.
Ramu boss
[email protected]I was a little skeptical about these at first, but they were actually really good! The breadsticks were soft and fluffy, and the almond 'nails' added a nice crunch.
ROBO KODLAMA
[email protected]These were so much fun to make! My kids loved helping me shape the dough into fingers. They turned out great and tasted even better.
Kayal Vili
[email protected]I've made these breadsticks for years and they're always a crowd-pleaser. The dough is easy to work with and the flavor is delicious. I like to add a little extra garlic powder to mine.
Esayas Desta
[email protected]These witches' fingers were a hit at my Halloween party! They were easy to make and looked so realistic. The almond 'nails' were the perfect touch.