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Le Chaudron recipe
Biscuits doigts de sorcière au beurre
Butter witch finger cookies
⏱ 55 minServes 20Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
250 g (9 oz)all-purpose flour
125 g (4 oz)unsalted butter
90 g (3 oz)powdered sugar
1whole egg
20whole almonds
3 tbspraspberry coulis
- 250 g (9 oz) all-purpose flour
- 125 g (4 oz) unsalted butter
- 90 g (3 oz) powdered sugar
- 1 whole egg
- 20 whole almonds
- 3 tbsp raspberry coulis
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rub the flour, cold butter and powdered sugar together in the bowl, then add the egg and work just enough to form a soft ball.
- Wrap in plastic and chill 30 min; meanwhile preheat the oven to 180 °C (350 °F) on convection.
- Roll small pieces into knobbly fingers about 10 cm (4 in) long, slightly thinner in the middle.
- Score two or three marks on each for the knuckles and lightly hollow one end to hold the almond nail.
- Place on the parchment-lined sheet, press an almond onto each tip and bake about 15 minutes until barely golden.
- Once warm, lift off the almond, put a dab of raspberry coulis in the hollow and replace it for a bloody nail. Serve as an afternoon snack.
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