Spicy Witchy Fingers

I love Halloween.   And as you may have surmised by now I love to cook.   But, I really don’t make that many sweet things, and there is a preponderance of sweet stuff you can make online.
I’m really more into appetizer type things anyway.
Do you have any idea how few things there are online to make that aren’t sweet?
I’m so over the sugar rush…
And did I mention I love cheese?
You heard?  Oh.

Well, along the way I found this recipe on Delish,  Spicy Cheddar Witch Fingers  and I had to make them.
I also thought they would be fun to take with me to my Friday night get together.

Well, I made them my own in the sense that I couldn’t leave well enough alone.  I also made them gluten free, cause I thought it might work.   And it did, they were so good.   I know cause I sampled a few.  But in the interests of everyone, I also made a second batch that weren’t gluten free.  In other words I made them with regular flour.   I think I liked the flavour of the gluten free crackers best though.
This recipe is going into my files as one to make often, or as many times as I can justify eating butter and cheese together.   TMI?

8 oz. Extra Sharp Cheddar Cheese, grated
2 oz. finely shredded Parmesan Cheese
6 Tablespoons Butter, softened
1/2 tsp. Cayenne Pepper
1 cup all purpose gluten free flour  (or 1 cup all purpose flour)
1 large egg yolk, mixed with 1 tablespoon of water
36 (about 1/3 cup) sliced Almonds

Mix together the grated cheese, butter and cayenne in a food processor, if you have one, or just in the KitchenAid and mix til smooth.  Add the flour and either pulse (if using a food processor) or cut in until it’s all mixed together.   Turn the dough out onto a floured surface and knead until smooth.

Divide the dough into 36 pieces and roll each one into a 4 inch long ‘finger’.

I took the dough, divided it into thirds, then took each piece and divided it again, and again.  Until I got it divided into thirty six pieces.   You do the math.    I actually only baked half of each recipe in the end, and froze the remainder.

Place the fingers onto 2 parchment covered baking sheets and brush with egg wash.

Press an almond slice onto the end of each finger for a fingernail.
Hint:  If you do like me and get to this point and find out you don’t have any almond slices, just put a small handful of whole almonds into a cup with some water and microwave them or pour boiling water over them, and let them sit for a few minutes. Slip the skins off and then being very, very, very careful, slice the almonds with a sharp knife.

Place the fingers in the fridge for at least 15 minutes for them to firm up.
Preheat the oven to 350 degrees.  Bake the fingers on the upper and lower thirds of the oven for about 13 minutes then swap the pans, and bake an additional 12 minute, until they’re all puffed up and golden.

Cool the ‘fingers’ completely, then arrange on a plate and serve.

And ummm, try not too eat too many before your guests get a chance to sample them.   Of course, I wouldn’t know about that one.


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