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Witch Finger Cookies (Sugar-Free) – spooky-crisp Halloween treats

Witch Finger Cookies (Sugar-Free) – spooky-crisp Halloween treats

Want a wow-factor Halloween cookie without refined sugar? These
sugar-free witch finger cookies are crisp outside, tender inside, and easy to shape.

Makes: about 28–32 cookies

  • Time:
  • Difficulty: easy

Ingredients

  • 250 g (about 2 cups) white spelt flour, type 630, freshly milled & sifted if possible
  • 60 g (about 1/2 cup) ground almonds
  • 80 g (about 1/3 cup + 1 tbsp) powdered erythritol or xylitol
  • 1 egg (M)
  • 120 g (about 1/2 cup) cold butter, cubed (or 100 g butter + 20 g coconut oil)
  • 1 tsp vanilla extract
  • Pinch of salt
  • Zest of 1/2 lemon or 1/2 tsp cinnamon (optional)
  • about 32 whole blanched almonds (for “nails”)
  • 3–4 tbsp sugar-free raspberry jam or chia-raspberry sauce (“blood”)

Instructions

  1. Combine flour, almonds, sweetener, salt (and optional spice). Rub in cold butter until sandy. Add egg & vanilla; knead briefly just until smooth.
  2. Flatten dough, cover, and chill for 30 min.
  3. Preheat oven to 356 °F (180 °C), conventional heat. Line a baking sheet with parchment.
  4. Divide dough into cherry-sized pieces and roll into finger-length logs (about 4–4.5 in / 10–11 cm). Score two shallow “knuckle” lines and curve slightly for realism.
  5. Press a small hollow at the tip, dab with a little jam/sauce, and push in a blanched almond as the “nail”.
  6. Bake 12–15 min until lightly golden. Cool completely (they firm up as they cool).
  7. Add a touch of sugar-free jam at the base for spooky details, if you like.

Tips

  • Fresh-milled pays off: Fine spelt/emmer milled with your Salzburger Grain Mill + a quick sift = tender crumb and nutty aroma.
  • Shape & look: Slightly uneven fingers with wider knuckles feel more realistic.
  • Gluten-free: Light GF blend + 1/2 tsp psyllium husk for better binding.
  • Vegan: Replace egg with 1 tbsp ground flax + 3 tbsp water (gel), butter with vegan baking margarine.

Storage & make-ahead

Store airtight for up to 7 days. Chill dough up to 2 days in advance or freeze shaped logs; bake from frozen adding 1–2 minutes.


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