Ooey Gooey Witch’s Fingers

Bring one-cup water to a boil. Add almonds and blanch for one minute. Remove from heat and place on a towel. Take another towel and rub off the skins. Place a couple drops of food coloring in a small bowl, and using the paintbrush paint each almond red. Place on wax paper to dry.

Mix yeast with water in a glass bowl or 2-cup measuring cup. Let stand about 5 minutes. Add enough water to equal 1 cup water total. Stir in oil. Place flour and salt in food processor. Pulse to mix. Slowly add liquid while processor is running. Once the dough forms a ball, process for an additional 30 seconds. Turn dough onto a lightly floured surface, and knead for about 5 minutes. Place in oiled bowl, and cover and let rise for 2 hours. Punch dough down and divide into two balls. Take one ball and roll into an eight inch strand. Cut into 8 pieces. Roll out each piece so it is 5 inches long and 2 inches wide. Place a piece of string cheese on dough and roll to form a "finger-like" shape. The gnarlier, the better!

Mix egg with 2 tablespoons water. Brush edges of dough with egg wash, to form a seal. Press an almond at one end as the fingernail. Use a knife and gently press into the "finger" to create "knuckles." Place competed fingers on baking sheet sprayed lightly with cooking spray. Repeat with rest of dough until it is all used.

Preheat oven to 350 degrees F. Brush fingers with melted butter. Bake for 15 minutes, or until golden. Remove from oven and serve with marinara sauce.