Witch Fingers

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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.

Witch Fingers

Preparation Time: 20 minutes

Cook Time: 15 minutes

Serves: 12

Ingredients

Witch Fingers ingredients

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

Instructions

Witch Fingers instructions
Witch Fingers instructions
  • 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.
Witch Fingers

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.

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