Severed finger cookies are best served with hot pumpkin soup so, guests can dunk the digits to their delight. Accompany this with an aperitif of artery aka a tumbler of tomato juice.
Ingredients
2 tablespoons beet juice for colouring
30 blanched almonds
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup butter, at room temperature
1/4 cup sugar
1 pinch salt
1 cup coconut flour
Directions
Heat oven to 350°. Lightly grease baking sheet with coconut oil. Place beet juice in a shallow bowl. Crack whole almonds into halves and allow to soak.
Separate one egg and place the white aside. Whisk together remaining eggs and vanilla in one bowl and beat smooth the butter, sugar and salt in another. Then combine both, mixing until smooth, about 2 minutes. Add the flour, and blend until incorporated. Wrap the dough in plastic, and chill for 20 to 30 minutes.
Divide the dough in half keeping the remainder covered in the fridge so it stays firm. Divide the first half into fifteen 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.
