John Myers
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Witch Fingers with Blood Red Halloween Dip
The perfect witch fingers with blood red halloween dip recipe with a picture and simple step-by-step instructions.
For the dough
- 350 g Flour
- 1 Teaspoon Salt
- 1 tablespoon Chopped rosemary
- 200 g Soft butter
- 1 piece Egg yolk
- 70 ml Water
For decoration
- 1 tablespoon Olive oil
- 30 piece Almonds
- 1 teaspoon Salt
- 1 teaspoon Herbs of Provence
- 0,5 teaspoon Pepper
- 1 piece Protein
For the sauce
- 1 teaspoon Olive oil
- 0,5 piece Clove of garlic
- 500 g Pureed tomatoes
- 0,5 teaspoon Herbs of Provence
- 1 teaspoon Salt
- 0,5 teaspoon Pepper
Other kitchen utensils
- Bowls
- Small bowl
- Hand mixer with dough hook
- Cling film
- Whisk
- Pastry brush
- Parchment paper
- Baking sheet
- Kitchen grate
For the dough
- Cut the butter into cubes. Put the flour, salt, rosemary and butter in a mixing bowl and stir to a crumbly mixture. Then add the egg yolks and water and stir until the batter forms into a lump. Then cover the bowl with cling film and place in the refrigerator. Let rest for at least 30 minutes.
- Then use a teaspoon of dough to form approximately seven centimeters long and one centimeter thick rolls. Then press wells in the top and bottom thirds of the rolls. Preheat the oven to 180 degrees circulating air. Then cut the “fingers” approximately in the middle of the two hollows and at fingernail level.
- For the decoration, put the olive oil, salt, pepper and herbs of Provence in a medium-high bowl. Mix everything well and then add the almonds.
- Now place an almond on each fingertip and press the dough firmly all around. Then brush the pastry rolls with egg white. Then bake the fingers on the middle rack for about 30 minutes and allow to cool.
- Cut the garlic into small pieces for the sauce. Put the olive oil in a saucepan and fry the garlic briefly. Add the herbs, pureed tomatoes, salt and pepper.
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