Halloween Witch Finger Cookies

1. First, scrape the butter into thin slices, soften it at room temperature, and then pour in powdered sugar and mix well.

2. Gradually add beaten egg mixture.

3.3. Stir until completely fused, without any separation of water and oil, and then add the next time.

4. Then sieve in the low gluten powder and mix well.

5. Form a smooth dough and cover the dough for 10 minutes. If the room temperature is high and the dough is prone to oil, it can be stored in the refrigerator for easy kneading.

Next, start pinching your fingers. First, grab a few pieces of dough and pinch out the rough outline of five fingers. The joints should protrude slightly.

7. Dip the almond in a little egg mixture, stick it to the tip of your finger, and press it slightly to prevent it from falling off during baking.

8. Use a small knife to carve some shallow wrinkles on the surface of your fingers.

9. Place the prepared fingers on the baking tray and place them in the preheated middle layer of the oven. Bake on high and low heat at 170 degrees Celsius for about 15 minutes. The specific time and temperature should be adjusted according to the actual furnace temperature of different ovens, and the best effect is to form a light brown color on the surface as shown in the picture.