Recipe courtesy of Food Network Kitchen

Witches Fingers

Name: Witches Fingers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 36 witches fingers
Cuisine: american
Ingredients: 1 cup water; 6 tablespoons unsalted butter; 1 teaspoon sugar; 1/4 teaspoon fine salt; 1 cup all-purpose flour; 4 large eggs; Pinch cayenne; 1 tablespoon Dijon mustard; 1 cup grated Cheddar, (about 4 ounces); 1 large egg yolk; Whole unblanched almonds; Kosher salt

Getting reviews...

Level: Intermediate
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: about 36 witches fingers

Save Recipe

Ingredients

1 cup water

6 tablespoons unsalted butter

1 teaspoon sugar

1/4 teaspoon fine salt

1 cup all-purpose flour

4 large eggs

Pinch cayenne

1 tablespoon Dijon mustard

1 cup grated Cheddar, (about 4 ounces)

1 large egg yolk

Whole unblanched almonds

Kosher salt

Directions

Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Put the water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, whisking until the butter and sugar melts. Remove pan from the heat and sift the flour into the pan. Stir the dough together with a wooden spoon. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next. Mix in the mustard and cheese.
Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.
Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more. Cool on a rack.