These ghoulish snacks will give you the Witch’s Fingers full of spicy flavor to nibble on, down to the knuckle and beyond. Wonderful as dippers for a variety of treats. We like simple ketchup in a bowl decorated with a spider web of mustard.
Witches Fingers

Witch's Fingers
Prep time
Cook time
Total time
Shape these cheesy crackers into creepy witch fingers, pressing a sliced or skinned almond onto the end of each one to make the nail. During the rest of the year, roll the dough into logs and cut them into coins before baking into tasty snacks.
Recipe type: Snack
Serves: 36
  • 1/2 pound extra-sharp white cheddar cheese
  • 6 Tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 Cup all-purpose flour
  • 1 large egg yolk mixed with 1 Tablespoon of water
  • 36 sliced almonds (about 1/3 Cup)
  1. In a food processor, grate the cheddar cheese. Add the butter, salt and cayenne and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.
  2. Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.
  3. Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve.
Make Ahead The fingers can be stored in an airtight container at room temperature for up to 3 days. Re-crisp if necessary.

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