These were fun to make and everyone at my Halloween party was very impressed! Mine turned out perfectly, wrinkles and all. 15 minutes in the freezer made the dough too stiff to roll out. 8-10 minutes is enough. I baked them with convection, and they were a light crispy texture. No cheese melted out like other reviewers described. I agree, they were great with the Devilish chorizo chili!
Cheddar Witch's Fingers
susanhale Posted: 10/30/10
jeniand Posted: 10/31/09
These are are great! I also had to bake a little longer - about 18-19 minutes. Definitely a fun and easy recipe for any Halloween party.
FallsDoll Posted: 10/29/09
These are delicious. They are going to a 55 and older Halloween party. I found it necessary to bake for 19 minutes. A suggestion: make sure that you firmly press the almonds into the "finger". I found myself with loose almonds. No worries, though, witch's fingers are more gross with missing finger nails!
bartolina Posted: 10/30/09
Cheddar Witch's Fingers were a hit! They were a welcome addition to our Halloween Tea Party menu. It is nice to have a Halloween treat that is savory rather than sweet. The cheese did melt and make the edges crispy. In my opinion, it was a bonus. I would roll them a little thinner next time.
foodie1yum Posted: 10/26/09
I was pretty disappointed with this recipe. The cheese in the fingers melted and seeped out the sides and crisped up, making them jagged. The detail in the knuckle ridges disappeared, and they flattened out too much. I thought maybe I missed a step or added a wrong ingredient but I followed the recipe exactly and these just turned out completely unappetizing. I threw them and the recipe away.
alfalfadarla Posted: 09/12/11
Made for a Tailgate party and called them "Steeler" fingers. They were a hit with Ravens fans. Plus they went well with adult beverages.
jelder Posted: 10/30/11
This was fairly messy at first but freezing for 15 minutes really helped. I found that adding flour as your forming the fingers help also. Mine came out kinda Fat fingers, but they were still pretty awesome. Oh and after cooking, I broiled for about a minute or two and it burned the almonds enough to look extra creepy:) All in all, I enjoyed the process and will do again next year.
lhsimmons88 Posted: 10/29/11
Easy to make. They look and taste great.
seaside725 Posted: 11/12/11
I thought these were ok. I followed the recipe and they did look like fingers. I found it difficult to handle the dough, so I had to keep putting it back it the freezer so that I could work with it. My only problem with the recipe was that I found it a bit bland. My family like it better then I did and asked that I make them again.
KMoneycookin Posted: 10/25/13
This recipe is flawed for sure but thanks to the other reviews and a little creativity mine turned out great! Here's what I did. First refrigerated the dough overnight. Then rolled them, cut them and put them in the freezer for 15 minutes. Then shaped them and made the knucle grooves before putting salt on. I found pinching the fingertips and knuckles much like the edge of a pie crust worked well. Then brushed them lightly with a egg wash. I made a seasoning combo of salt, seasoning salt and a touch garlic powder and sprinkled that on with a salt shaker. I dipped the tips of the almonds in the egg wash and pushed them in the end of the finger tips sticking inside the dough. With these few changes the almonds stayed in place and were super yummy with the added seasoning! Thanks for the great tips! Hope it turns out well like mine did!