Witch's Fingers  / Warlock Toes

For men's toes form shorter, thicker digits, use plain almonds for toenails and sprinkle with dried rosemary for knuckle hair.

• Red food coloring (optional)
• 24 blanched almonds, halved lengthwise
• 2 cups warm water plus 3 quarts plus 1 tablespoon
• 1 tablespoon sugar
• 1 scant tablespoon active dry yeast (one 1/4-ounce package)
• 5 to 6 cups all purpose flour plus more for work surface
• 1 tablespoon coarse salt
• 2 tablespoons baking soda
• 1 large egg
• sea salt
• dried rosemary (optional)
• vegetable oil cooking spray

1. OPTIONAL - Place a small amount of food coloring in a shallow bowl. Using a paintbrush, color the rounded side of each almond and set aside to dry.
2. Pour 2 cups water into the bowl of an electric mixer fitted with the dough attachment. Add the sugar and stir to dissolve. Sprinkle with the yeast and let stand until the yeast begins to bubble - about 5 min.
3. In the bowl of the elec. mixer fitted with the paddle beat 1cup of flour into yeast on low speed until combined. beat in coarse salt; add 31/2 cups of flour and beat until combined. beat until dough pulls away from the bowl, 1 to 2 min. Reduce speed to low; add 1/2 cup of flour.
4. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour.
5. Transfer to a lightly floured surface; knead until smooth, 1 min.
6. 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).
7. Preheat oven to 450
8. Bring 3 quarts water to a boil in a 6 quart saucepan over high heat. Reduce to a simmer. Add the baking soda.
9. Lightly coat two baking sheets with cooking spray. Divide dough into quarters, work with one quarter at a time, and cover remaining dough with wrap. Divide first quarter into twelve pieces. On a lightly floured surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 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 a baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.
10. Beat egg with 1 tablespoon water. Brush pretzel fingers with the egg wash. Using a sharp knife, lightly score each knuckle 3 times.
11. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Place in oven and bake until golden brown - 12 to 15 min. Let cool on a wire rack. Fingers are best eaten the same day, or stored covered up to 2 days at room temp.