8 blanched almonds, halved lengthwise
1 cup warm water plus 3 quarts, 1 tbsp for later
7 ml sugar
10 mL active dry yeast (1/4 oz)
2.5-3 cups flour, plus more for work surface
10 mL coarse salt
15 mL baking soda
Fried Rosemary (optional, for toes), plus 3 quarts, 1 tbsp for later
1. Pour 1 cup water into the bowl of an electric mixer fitted with a dough-hook
attachment. Add sugar, stir to dissolve, sprinkle with yeast, and let stand until yeast
begins to bubble, about 5 min. Beat in ½ cup flour into yeast on low speed until
combined. Beat in coarse salt; add 2 cups flour, and beat until just combined. Continue
beating until dough pulls away from bowl, 1-2 minutes. Add ½ cup flour. Beat 1 minute
more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface;
knead until smooth, 1 minute.
2. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat
with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size,
about 1 hour.
3. Preheat oven to 450°
pan over high heat; reduce to a simmer. Add baking soda. Lightly coat 2 baking sheets
with cooking spray. Divide dough into 1/2 . Work with 1 half at a time, cover remaining
. Bring 3 quarts water to a boil in a 6-quart straight-sided sauce
dough with plastic wrap. Divide 1st
each piece back and forth with your palm forming a long finger shape, about 3-4 inches.
Pinch dough in two places to form knuckles, or to make toes, roll each piece so that it is
slightly shorter and fatter, about 2 inches. Pinch in 1 place to form knuckle the knuckle.
When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute.
Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with
remaining dough, blanching each set of 12 fingers or toes before making more.
half into 12 pieces. On a lightly floured surface, roll
4. Beat eggs with 1 tbsp. water. Brush pretzel fingers and toes with the egg wash.
Using sharp knife, lightly score each knuckle about 3 times. Sprinkle with sea salt and
rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until
golden brown, 12-15 minutes. Let cool on wire rack. Fingers and toes are best eaten the
same day; or store, covered, up to 2 days at room temperature.