Creepy Fingers

For the spooky fingers, first sift the plain flour onto a work surface for the shortcrust pastry. Add the remaining ingredients in order and knead into a dough with your hands. Wrap in plastic wrap and chill for about 40 minutes.

Form the dough into a roll on a floured work surface and divide into 18 equal pieces. Roll the dough pieces into an oblong shape, form into fingers and place on two lightly greased baking sheets. Score skin folds with the back of a knife and top with almonds. Chill the cookies for about 20 minutes. Lightly beat the egg white and brush the cookies with it. Place a baking tray in the middle of the preheated oven.

Top/bottom heat: 190 °Hot air: 170 °CBaking time: approx. 12 minutes

Coat the almonds of the cooled creepy fingers with food coloring before serving.

Preparation Tip:

For the nails of creepy fingers, you can use any color you like.

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