Witches finger cookies

The perfect snack to offer for trick or treat, make sure you keep your cookies intact using the Bacofoil®Easy Bake Non-Stick paper!

Prep Time

20 mins

Cook Time

30 mins


225 g butter, softened

225 g sugar

1 egg

1 tsp almond extract

1 tsp vanilla extract

620g plain flour

1 tsp baking powder

1 tsp salt

60 whole blanched almonds


Preheat the oven to 160ºC/Gas 3.

In a large mixing bowl beat together the butter, sugar, egg, almond extract and vanilla extract until well mixed.

Sift together the flour, baking powder and salt and mix into the butter mixture, blending well.

Wrap the cookie dough in cling film and rest in the refrigerator for 30 minutes.

Working with one quarter of the dough at a time (and keeping the remainder refrigerated) roll heaped teaspoons of the dough into narrow finger shapes.

Press an almond firmly into the end of each cookie dough finger shape for a finger nail. Squeeze in the centre of the cookie to form a knuckle shape and cut slashes for lines.