How To Make Ladies’ Fingers and Men’s Toes
There’s something unsettlingly creepy yet fun about these ladies’ fingers and men’s toes. These Halloween-appropriate goodies have almonds in them.
Serves:
Ingredients
- red or green food coloring,optional, for fingers
- 24blanched almonds
- 2cupswarm water,(110 degrees F)
- 3qtwarm water,(110 degrees F)
- 1tbspwarm water,(110 degrees F)(110°F)
- 1tbspsugar
- 1pkgactive dry yeast
- cooking spray
- 5cupsall-purpose flour
- 1tbspcoarse salt
- 2tbspbaking soda
- 1largeegg
- sea salt
- fried rosemary,optional, for toes
Instructions
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Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
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Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast and let stand until yeast begins to bubble.
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Beat 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3½ cups flour and beat until combined. Continue beating until dough pulls away from bowl.
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Add ½ cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
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Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot for about 1 hour to rise until doubled in size.
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Preheat oven to 450 degrees F. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda.
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Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces.
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On a lightly floured work surface, roll each piece back and forth with your palm, forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches.
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Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets.
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Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
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Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using.
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Position almond nails, pushing them into dough to attach. Bake for 12 to 15 minutes, until golden brown.
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Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.
Nutrition
- Calories: 65.06kcal
- Fat: 1.50g
- Saturated Fat: 0.14g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.85g
- Polyunsaturated Fat: 0.41g
- Carbohydrates: 10.88g
- Fiber: 0.63g
- Sugar: 0.33g
- Protein: 1.91g
- Cholesterol: 3.88mg
- Sodium: 201.73mg
- Calcium: 6.48mg
- Potassium: 26.94mg
- Iron: 0.66mg
- Vitamin A: 1.67µg
- Vitamin C: 0.00mg
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