Gruselfinger zu Halloween
Gruselfinger zu Halloween is a recipe with fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g marzipan
- 250 g flour
- 100 g sugar
- 1 pinch salt
- 1 egg
- 125 g butter
- 40 g whole unshelled almond kernels
- 3 tbsp strawberry jam
Instructions
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1.
Grate the marzipan finely and sift it with the flour, sugar and salt onto a work surface; make a well in the middle, crack the egg into it and scatter the butter in flakes around the well. Quickly knead everything by hand into a smooth dough, shape it into a ball and wrap it in cling film for 30 minutes in the refrigerator.
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2.
Preheat the oven to 180 °C (convection). Line several baking trays with parchment paper.
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3.
On a floured surface roll out the dough into long, thumb‑thick rolls; cut each roll into four pieces about 12–15 cm long and one piece about 7–8 cm long. Shape the fingers between the joints slightly narrower, keep the joints and fingertip thick. Place one almond as a fingernail on the tip and press ridges into the joints. At the lower end press a dent with a spoon handle. Fill a small bag with jam, cut off a corner and press a dab of jam into each dent.
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4.
Return the fingers to the refrigerator for another short chill.
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5.
Place them on the prepared trays and bake in the preheated oven for about 10 minutes until light yellow.
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6.
Remove from the oven, let cool and serve.
