Witch Finger Breadsticks: Garlic-Herb Italian Grissini with Almond Fingernails

Preheat the oven to 400F (200C) and line two baking sheets with parchment.

Serves 8

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried rosemary, crushed
• 1/2 tsp flaky sea salt
• 1/4 cup grated Parmesan
• 24 whole blanched almonds
• 1 egg, beaten with 1 tbsp water
• 1 cup marinara sauce, warmed
• Red pepper flakes, optional

Instructions

1. Preheat the oven to 400F (200C) and line two baking sheets with parchment.
2. Divide the dough into 24 pieces and roll each into a 5-inch rope, slightly thinner at one end. Pinch gently at two points along each rope to form knuckles.
3. Use a paring knife to score two or three short lines at each knuckle so they look like finger creases.
4. Press a blanched almond into the wider end of each rope to make a fingernail.
5. Mix the olive oil, garlic, oregano and rosemary. Brush over the fingers, avoiding the almonds, and sprinkle with Parmesan and flaky salt.
6. Brush the edges lightly with egg wash and bake 14 to 16 minutes until golden and crisp.
7. Let cool 5 minutes, then re-press any loose almonds. Serve standing in a glass or lying on a board with warm marinara for dipping, dabbed at the base of each nail for effect.
8. Grissini were born in 17th-century Turin, where a court baker is said to have created thin, crisp breadsticks for a sickly young duke. Their thin, knobbly shape makes them the natural starting point for witch fingers, and a dish of red marinara on the side gives the Halloween table its final gruesome flourish.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 7g
• Fat: 9g
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 2g
• Sodium: 420mg