Dessert stands can be pretty pricy, and finding one that goes with the decor of the events and parties you throw can be difficult. Making one yourself is fairly easy and much cheaper. The tutorial I found over at Decor-ganize Crafts is simple, inexpensive, and totally customizable!
Last Halloween I made these Severed Witches’ Fingers for a party I went to. They were very easy to make and can be altered in many ways depending on how you want them to look.
I made mine look like severed ladies’ fingers with red nail polish, but I’ve seen quite a few variations that also look great.
Here are a couple other styles:
1. Green witch fingers via maiapapaya:
Dye the dough with green food coloring and use almonds with skin instead of blanched ones.
2. Bloody crusty unpainted nails via meemoskitchen:
For these, use a little red sugar gel or frosting under the almonds to make the nails looks gross and bloody.
Severed Witches’ Fingers
- 2 tablespoons red food coloring
- 30 blanched almonds
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 8 tablespoons unsalted butter (1 stick), room temperature
- 1/2 cup confectioners’ sugar
- 5 tablespoons granulated sugar
- Pinch of salt
- 1 and 2/3 cups all-purpose flour
- Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
- Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
- Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
- Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. 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.
- When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
- Bake until lightly browned, about 12 minutes. Cool completely.
Recipe via Martha Stewart
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