Witch’s Fingers (Cheeseticks) Traci Kenworth Ingredients: 5 T. butter 1 c. cheese ¾ c. gluten-free or all-purpose flour ¼ t. cayenne pepper 1 large egg Coarse salt 30 sliced almonds Black food dye Combine butter, flour, cheese, and pepper with mixer. Texture should be of wet sand. Mix in egg until it holds dough together. Place on parchment paper, top with another parchment paper and press down until dough thins out. Freeze 15 mins. Meanwhile, paint almonds. Be careful with the dye, it stains. I used a spoon and a butter knife to maneuver them. Remove dough from freezer and preheat oven to 350 degrees. Peel off top layer of parchment and with a pizza cutter, cut into long strips and then slice to half strips. Sprinkle with coarse salt. Round ends of dough and use knife to cut knuckles into each finger. Carefully, add almond nail. Bake for 15 minds, until fingers golden and crisp. Notes: I would maybe double the butter as both versions turned out a bit on the dry side. They tasted good though!