Recipe(tried): Halloween Ladies' Fingers (Finger Shaped Pretzels)

Ladies' Fingers (Finger Shaped Pretzels)

24 blanched almonds, halved lengthwise
1 red food coloring, optional
1 tablespoon sugar
1 tablespoon active dry yeast
5 1/2 cups all-purpose flour, to 6 cups
1 tablespoon salt
2 tablespoons baking soda
1 large egg
sea salt
dried rosemary, optional
vegetable oil spray

Place a small amount of food coloring in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.

Pour 2 cups warm water (110 degrees) into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.

Beat 1 cup flour into yeast on low speed until combined. Beat in salt; add 3 1/2 cups flour until combined. Beat until dough pulls away from bowl, 1 to 2 minutes.

Reduce speed to low; add 1/2 cup flour. Knead 1 minute more. If dough is sticky, add up to 1 cup more flour.

Transfer to a lightly floured surface; knead until smooth, 1 minute. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap, let rest in a warm spot to rise until doubled in size, about 1 hour.

Heat oven to 450 degrees.

Heat 3 quarts water to boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray.

Divide dough with plastic wrap. Divide the first quarter into twelve pieces.

On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3-4 inches. Pinch dough in two places to form knuckles.

When all twelve fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.

Beat egg with 1 tablespoon of water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt and rosemary, if using. Position almond nails; push into dough to attach.

Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten the same day; or store, covered, up to 2 days at room temperature.

Source : Martha Stewart Holiday, Halloween 2000