One of my favorite Halloween treats (other than candy, of course!), is Martha Stewart's Ladies' Fingers.
It took a little while to get past the gruesome
look, but once I did I realized how delicious they are! Stick your ladies' fingers in a platter of dried lentils, and they will look like fingers crawling out of dirt.
Enjoy!
STEP 1: Heat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper, and set aside
STEP 2: Place 2 tablespoons of red food coloring in a shallow bowl. Using a small paintbrush, color the face of 30 blanched almonds. Set aside to dry.
STEP 3: Separate 1 egg. Set aside white. In a small bowl whisk together yolk, remaining egg, and 1/4 teaspoon of vanilla extract. Set aside.
STEP 4: In the bowl of an electric mixer fitted with the paddle attachment, combine 8 tablespoons (1 stick) of unsalted butter, 1/2 cup of confectioners' sugar, 5 tablespoons of granulated sugar, and a pinch of salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add 1-2/3 cups of all-purpose flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
STEP 5: Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and shilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
STEP 6: When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
STEP 7: Bake until lightly browned, about 12 minutes. Cool completely.
Recipe and image from Martha Stewart www.marthastewart.com
STEP 1: Heat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper, and set aside
STEP 2: Place 2 tablespoons of red food coloring in a shallow bowl. Using a small paintbrush, color the face of 30 blanched almonds. Set aside to dry.
STEP 3: Separate 1 egg. Set aside white. In a small bowl whisk together yolk, remaining egg, and 1/4 teaspoon of vanilla extract. Set aside.
STEP 4: In the bowl of an electric mixer fitted with the paddle attachment, combine 8 tablespoons (1 stick) of unsalted butter, 1/2 cup of confectioners' sugar, 5 tablespoons of granulated sugar, and a pinch of salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add 1-2/3 cups of all-purpose flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
STEP 5: Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and shilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
STEP 6: When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
STEP 7: Bake until lightly browned, about 12 minutes. Cool completely.
Recipe and image from Martha Stewart www.marthastewart.com
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