Matcha Witch Fingers

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