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Spooky Witch Finger Breadsticks with Easy Marinara Blood Dip

Spooky Witch Finger Breadsticks with Marinara Blood Dip - featured image
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These creepy yet delicious breadsticks are shaped like witch fingers with almond nails and served with a warm marinara ‘blood’ dip. Perfect for Halloween parties or a fun pre-trick-or-treat dinner.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 1 cup warm water (around 110°F)
  • 1 tablespoon granulated sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons olive oil
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon salt
  • 1 large egg, beaten
  • 30–36 whole almonds, skin on
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons olive oil (for marinara)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 teaspoon sugar
  • 2 tablespoons tomato paste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir and let sit for 5-10 minutes until frothy.
  2. Mix the dough: Add flour, olive oil, garlic powder, and salt to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface.
  3. Knead the dough: Knead for 5-7 minutes until smooth and elastic. Add flour if too sticky, or water if too dry.
  4. First rise: Place dough in a clean, oiled bowl, cover with a towel, and let rise in a warm spot for about 30 minutes until doubled.
  5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  6. Shape the fingers: Punch down dough and divide into 12 equal pieces. Roll each into a 4-5 inch log, thicker at the bottom and tapered at the top.
  7. Add details: Place fingers on the baking sheet. Use a sharp knife to make light knuckle indentations. Press a whole almond firmly into the tapered end for the fingernail.
  8. Repeat for all 12 fingers, placing them about 1 inch apart.
  9. Brush each finger with beaten egg, avoiding the almonds.
  10. Optional: Press a small piece of red bell pepper or drop of marinara at the base of the fingernail for extra gore.
  11. Bake for 15-18 minutes until golden brown and hollow-sounding when tapped.
  12. Make marinara while baking: In a small saucepan, heat olive oil over medium heat. Add garlic and cook 30 seconds. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, sugar, salt, and pepper. Simmer on low for 10-15 minutes, stirring occasionally.
  13. Cool breadsticks on the baking sheet for 5 minutes. Serve warm with marinara dip.

Notes

For best results, press almonds firmly into the dough to prevent them from falling off during baking. The dough can be refrigerated for up to 8 hours after shaping. Marinara dip can be made up to 3 days ahead.

Nutrition

Keywords: Halloween breadsticks, witch finger breadsticks, marinara dip, Halloween appetizer, creepy breadsticks, savory Halloween recipe

Find it online: https://evabake.com/spooky-witch-finger-breadsticks-with-easy-marinara-blood-dip/