Matcha Witch Fingers
- 2 tablespoons red pink, or purple gel food coloring
- About 30 blanched whole almonds
- 12 tablespoons unsalted butter softened
- ¼ cup confectioner’s sugar
- 3 tablespoons granulated sugar
- 1 large egg separated
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tablespoons Matcha tea powder
- Preheat oven to 350° F. Cover 2 sheet pans with parchment paper and set aside.
- Using a small brush, paint the top half of each almond with some food coloring, and allow to dry on a wax paper-lined sheet pan. They may remain tacky, but will dry in the oven when baked.
- In the bowl of an electric mixer, using the paddle attachment, cream the butter and two sugars on medium speed until just blended.
- Add the egg yolk and vanilla and blend on low speed.
- In a small bowl whisk together the flour and Matcha powder. On low speed, add the mixture to the mixer and blend well.
- Wrap dough in plastic wrap, flatten into a disc, and chill in the refrigerator for about 30 minutes.
- Divide one half of the dough into 13 pieces. Roll each piece on a work surface into an approximate 3-4 inch long log, tapered at one end.
- Lightly squeeze the log in two places, equidistant from each other, to simulate the knuckles on a finger. If you desire to make a thumb, only make one knuckle. The knuckles can be shaped to be more knobby, and score each knuckle lightly with the tip of a knife. Place fingers on the prepared sheet pan, spaced evenly.
- Repeat steps 7 and 8 with the remaining half of dough.
- Using a pastry brush, brush the taped end of each finger with some egg wash. Press one painted almond onto the tip of each finger.
- Bake for about 12 minutes or until just lightly browned.
- Cool completely. Serve on a spooky Halloween platter or bowl.
Makes approximately 26 fingers