Witch Fingers

Method

1. In a bowl, combine cold diced butter, lemon zest, and flour. Rub with fingertips until the mixture resembles sand.
2. Add one egg, a pinch of salt, and powdered sugar. Mix with a fork, then by hand on a work surface until a smooth dough forms.
3. Wrap the dough in plastic and refrigerate for 30 minutes.
4. Slice the dough into pieces and roll each into a stick, weighing about 45g each.
5. Shape each stick into a finger by pinching the sides and making small cuts on the surface with a knife.
6. Attach an almond to the tip using a bit of berry jam to form the fingernail.
7. Refrigerate the fingers for another 30 minutes.
8. Brush with beaten egg and bake in a static oven at 180°C (350°F) for about 20 minutes.
9. Serve with berry jam as 'blood'.