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Almond Fingers

For even more mmm, serve these creepy bites with a side of chocolate-hazelnut spread for dipping.

Serving Size:


Active Time:

45 min.

Total Time:

 1 hr., 15 min.


  • 12 blanched whole almonds
  • 1 (7 oz.) pkg. almond paste
  • 1 cup confectioners’ sugar
  • 1 egg white
  • ½ tsp. vanilla extract
  • 1 cup all-purpose flour
  • Brown concentrated food gel


  1. Heat oven to 375°F. Line baking sheet with parchment paper. Add almonds to paper. Bake until lightly toasted. Transfer to plate; let cool. On medium speed, beat almond paste, confectioners’ sugar and egg white until smooth. Add vanilla extract and beat to combine. Add flour and beat until smooth but thick dough forms, about 2 min.
  2. Portion 1-tablespoon-size mounds of dough onto clean work surface. Using moist fingers on lightly floured surface, roll each portion into 4″-long by ½”-wide rope. Place 1″ apart on baking sheet. Lightly pinch and flatten dough ropes to resemble finger shapes. Use small knife to score lines on dough fingers to resemble knuckles. Split almonds in half.
  3. Press 1 half onto top of each finger to create nails, brushing dough lightly with water if needed to help them adhere. Using small food-safe brush, decorate fingers with brown food coloring. Bake until golden brown, 12–14 min. Let cool on baking sheet. If desired, stand fingers up in glass or transfer to serving plate.

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