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Witch Finger Almond Cookies with Raspberry Jam
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 12 whole almonds
  • 1/4 cup raspberry jam

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a mixing bowl, cream the softened butter and sugar until light and fluffy.
  • Beat in the egg and almond extract until fully combined.
  • Stir in the all-purpose flour, almond flour, and salt to form a soft dough.
  • Divide the dough into 12 equal pieces and roll each into a thin log about 4 inches long.
  • Place the logs on the prepared baking sheet and press an almond into one end of each to form a fingernail.
  • Use a knife to add light knuckle lines across the middle of each log.
  • Bake for 12 to 15 minutes until the edges turn lightly golden.
  • Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
  • Serve the cooled cookies with raspberry jam for dipping.

Notes

Chill the shaped dough for 10 minutes before baking if the fingers lose their form. The jam stays fresh in a small bowl on the side so cookies keep their crisp texture. Swap the whole almonds for blanched ones if you prefer a paler nail look.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven