almond severed finger cookies

almond severed finger cookies

These almond severed finger cookies are a fun and spooky Halloween treat the whole family will enjoy! Whole wheat, almond meal cookies are dipped in store bought jam and devoured by your little goblins big and small. My husband says these cookies taste like amaretti and everyone who’s tried them absolutely loves them!

My mom ran an in-home daycare for many years. I would help her after work by hosting little cooking demonstrations for the kids. These Halloween cookies were a favorite among the little tykes.

The recipe could not be more simple. Here is the step by step process for whipping up these spooky treats:

Blend room temperature butter and sugar together until fully combined. Then add almond extract, salt and an egg.

Add whole wheat flour and almond flour. The almond flour adds flavor and ensures a pleasant texture.

Blend until fully combined.

Wrap dough with cling film and refrigerator.

Scoop out the dough and roll it into the shape of fingers.

almond severed finger cookies

Press one almond slice onto one end of each cookie and bake. Dip the other end of the baked cookie into store bought raspberry jam and serve!

almond severed finger cookies

Printable recipe for these almond severed finger cookies below!

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Another Halloween favorite on SepCooks: monster munch – halloween candy popcorn!

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almond severed finger cookies

almond severed finger cookies


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  • Author: Sepideh Campos

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, room temperature 
  • 1 cup granulated sugar 
  • 1 egg, room temperature 
  • ½ teaspoon kosher salt 
  • 1 teaspoon almond extract 
  • 2 cups whole wheat flour 
  • 1 ¼  cups ground almonds (called blanched almond meal or almond flour)
  • ¼ cup almond slices (can be blanched or with skin on)
  • ¼ cup store bought raspberry jam 

Instructions

  1. Place the butter and sugar in the bowl of a standing mixer with the paddle attachment in place. 
  2. Whip the butter and sugar together on high speed until fully combined, 3 minutes. 
  3. Add the egg, salt, and almond extract to the butter mixture and blend on medium speed until combined, 2-3 minutes. Stop the mixer a couple times to scrape down the sides of the mixing bowl. 
  4. Add the flour and ground almonds to the mixing bowl. Run the mixer on low speed until the dough just comes together. 
  5. Transfer the dough onto a sheet of plastic wrap and tightly wrap the dough. 
  6. Place the dough in the refrigerator for 30 minutes. 
  7. Meanwhile, preheat the oven to 350 degrees. 
  8. Line two rimmed baking sheets with parchment paper or a silicone baking mat. 
  9. Remove the chilled dough from the refrigerator. 
  10. Scoop 2 Tablespoons worth of dough at a time and roll the dough between your hands to create a finger shape. Place the dough finger on the prepared baking sheet. (hint: I use a #40 ice cream scooper to get equal amounts of dough per finger). 
  11. Press an almond slice on one end of each dough log to represent a fingernail (gross, I know!). 
  12. Place the prepared dough fingers in the freezer for 10-15 minutes. 
  13. Bake on the center rack until the cookies are slightly browned around the edges and the bottom, 10-15 minutes.
  14. Cool at room temperature and dip one end of the cookies into store bought raspberry jam (to represent blood!). 
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