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Forget sugar and spice — this Halloween, we’re going full sinister gourmet. These Witch Finger Grissini are crisp, buttery, and just creepy enough to make your guests flinch before devouring them.
With a golden, flaky bite and a hint of melted cheese in every crunch, this recipe walks the delicious line between creepy and classy. Dusted with black sesame and finished with glossy “nails,” they’re the kind of Halloween treat that looks wicked — and disappears fast.
These Witch Fingers Work Their Magic
These Witch Finger Grissini strike the perfect balance between spooky and sophisticated — crisp on the outside, buttery inside, and full of cheesy flavor. The almond “nails” and black sesame “skin” make them look hauntingly real, while the savory dough keeps everyone coming back for more. For the full Halloween spread, try pairing them with Swiss Meringue Ghosts or Red Velvet Monster Cake Pops — a mix of creepy and sweet that’s impossible to resist.
The Ingredients Behind the Spell
A few simple ingredients — and a touch of witchy flair — turn this savory dough into creepy, crunchy perfection.
- Flour & Cheese: the base of the spell — soft inside, crisp outside, and full of rich flavor.
- Olive Oil: adds that golden sheen and buttery texture with every bite.
- Black Sesame Seeds: the secret to that spooky, textured “skin.”
- Sliced Almonds: your witchy finishing touch — eerie, glossy, and perfectly edible.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How to Make It
A few simple moves, a little magic, and you’ll have a tray of crispy, spooky perfection ready to serve.
- Make the Dough. Whisk together the egg, olive oil, milk, salt, seasoning, flour, and cheese until smooth and soft.
- Shape the Fingers. Roll small portions of dough into thin, finger-like sticks — long, knobbly, and a little creepy.
- Add the Texture. Roll each one in black sesame seeds, leaving the tips bare for the “nails.”
- Give Them Nails. Press a sliced almond into each tip, shaping it to look sharp and witchy.
- Add the Final Touch. Brush the almonds with colored egg yolk for that haunting manicure.
- Bake to Perfection. Arrange on a lined tray and bake until golden, crisp, and just slightly eerie.
Want to see how it all comes together? You can See It In Action and follow the full step-by-step.
Serve these Witch Finger Grissini alongside a terrifying Bloody Dip or a warm bowl of Pumpkin Soup for the perfect Halloween spread. Add a side of Garlic Parmesan Roasted Potatoes for something savory, and balance it with a bite of Pumpkin Cheesecake or Soft Pumpkin Chocolate Chip Cookies to end the night on a sweet (and slightly spooky) note.
FAQs
Yes. Store it tightly wrapped in the fridge for up to 24 hours. Let it come to room temperature before shaping.
You can, but they give the fingers that spooky texture and flavor. Try poppy seeds or black pepper for a similar effect.
Press them gently into the dough before baking — the heat will help them stick naturally.
Absolutely. A pinch of smoked paprika or garlic powder adds depth and a touch of dark magic.
Keep them in an airtight container at room temperature for up to 3 days — they’ll stay crisp and witchy.
See It In Action: Step-By-Step
Witch Finger Grissini Recipe
Ingredients
- 1 egg
- 2 tbsp olive oil
- ¼ cup milk
- ½ tsp salt
- 1 tsp italian seasoning
- ½ tsp baking powder
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- ⅔ cup grated cheese such as emmental, comté, or parmesan
- ½ cup black sesame seeds
- sliced almonds for fingernails
- 1 egg yolk
- ⅛ tsp food colouring optional
Instructions
- In a large bowl, whisk together the egg, olive oil, milk, salt, Italian seasoning, baking powder, flour, cornstarch, and grated cheese until a smooth dough forms.
- Divide the dough and roll into finger shapes about ½ inch (1 cm) wide and 5 inches (12 cm) long.
- Roll about three-quarters of each finger in black sesame seeds to create texture.
- Press a sliced almond onto the tip of each finger to form a nail.
- Mix the egg yolk with food colouring. Using a small pastry brush, lightly paint each almond “nail” to create a witchy polish effect.
- Arrange the fingers on a baking tray lined with parchment paper. Bake at 350°F (180°C) for 20 minutes, or until lightly golden and firm.
Notes
– Use chilled dough. A short rest in the fridge makes shaping easier and helps the “fingers” hold their creepy form.
– For sharper nails, slice almonds thinly and press them gently into place before baking.
– Add color magic. Mix the egg yolk with food coloring for haunting red or green “polish.”
– Serve warm. These witchy breadsticks are best right out of the oven — golden, cheesy, and just a little sinister.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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