These spooky witch finger cookies are tasty and easy to make. Using a combination of nut flours, we made a soft and chewy cookie with an uncanny look to them. Dipped in a bit of berry sauce, they also get a tangy twist that pairs perfectly with their buttery pastry.
Preparation Time: 20 minutes
Cook Time: 15 minutes
For the fingers:
- 1 cup almond flour
- 1 tbsp coconut flour
- ½ cup powdered erythritol
- ¼ tsp baking powder
- ¼ cup butter, room temperature
- 1 tsp vanilla extract
- 1 medium egg
- 6 almonds, halved
For the “blood”
- 1 cup mixed berries, thawed
- Sweetener, to taste
- Preheat the oven to 325F.
- First, make the fingers. In a medium mixing bowl, combine the almond flour, coconut flour, and baking powder.
- In a separate bowl, cream the butter and erythritol.
- Add in the egg and vanilla extract and beat until smooth.
- Add the dry ingredients to the wet ingredients and stir until a dough comes together.
- Take around 1 tablespoon of the dough and roll between your palms to form the witch fingers.
- Place each finger on a cookie sheet lined with parchment paper.
- Press almond halves on the top side of each finger.
- Make horizontal cuts on each finger to resemble knuckles.
- Bake the fingers for 15-17 minutes.
- Cool on a wire rack.
- Make the “blood” by combining the berries and sweetener in a saucepot set over medium-high heat.
- Add a splash of water and cook until the berries are softened.
- Puree the berries using an immersion blender and strain through a fine mesh sieve.
- Dip the blunt ends of the fingers into the berries blood and serve.
Tips & Tricks
- Do not substitute our marzipan recipe with store-bought marzipan. The latter probably contains honey and sugar, which you already know are not keto-friendly ingredients.
- If you end up with any leftover marzipan, store it in a container or zip lock bag to prevent it from drying out.
- Marzipan tends to harden when exposed to air. Soften it in the microwave on the lowest setting if necessary.