Ghoulishly Delicious Severed Zombie Fingers… I know what you’re thinking – that’s GROSS not delicious!
Okay the concept is kind of gross but I guarantee that these will be a total show stopper at your Halloween party and the kids will go crazy for these too.
These used to be witches fingers in my house and so were a pallid sort of golden white colour until The Walking Dead came out and now all I can think about is zombies… because I bloody love zombies – the original Dawn of the Dead is just immense! I used to also use Twiglets for the bones but gone are those gluten filled days…
Anyway I digress a little – the fingers are made from a really simple marzipan recipe that I adapted from The Paleo Mom. I’ve made it slightly faster to make, using a food processor, but the recipe is almost the same (just slightly less honey). The blood is simply food colouring and you can sweeten that up with a little bit of stevia if you want to, the nails and shards of bone are just flaked blanched almonds! Once you get the marzipan made up this is super quick to make!
Yields: Roughly 20 fingers
Prep Time: 30 minutes (plus 30 minutes cooling)
Cooking Time: 15 minutes
For the fingers:
1/2 cup raw honey
2.5 cups ground almonds
1 egg white
1/2 tbsp almond extract
1/4 tsp spirulina
1/4 tsp barleygrass
For the blood:
1.5 tbsp red natural food colouring
4 drops black natural food colouring
1-2 drops stevia (optional)
For the finger nails and bones:
4 tbsp flaked blanched almonds
- Firstly start by placing your 2 cups of your ground almonds (leave the rest to one side), egg white, almond extract, spirulina, and barleygrass into your food processor. Pulse a few times before processing until fully combined.
- Next place your honey into a medium sized saucepan and heat over a low heat until the honey reaches 115°C/240°F – which is known as the ‘soft ball stage’. This will take about 10 minutes and you will only need to give it a stir once every now and again. You can check the temperature by using a sugar thermometor or if you don’t have one try the cold water test – fill a glass with cold water, drop a small spoonful of the syrup into it, and if the syrup forms a soft and flexible ball that can be flattened like a pancake but doesn’t hold its shape then it’s ready!
- Fill your sink or a large bowl or saucepan with cold water. Remove the pan from the heat, and remove your sugar thermometer (if you were using one). Place the bottom of the pot into the prepared cold water and stir until the honey is thick and creamy. This won’t take long – just a few minutes.
- Stir in your ground almond and egg white mix. Place back onto a low heat again and stir constantly for 2-3 minutes, until thick.
- Pour the marzipan into the bowl of your food processor and process until it comes together into a smooth ball. If you feel like it needs a little more almond flour to come together start to add more of the remaining 1/2 cup that you left to one side earlier. You could also knead the mixture yourself but be warned – this will be sticky business!
- Wrap the marzipan in cling film and place into the fridge for 30 minutes to cool fully as you’ll be doing a lot of moulding work so you don’t want a sticky mess on your hands.
- Remove from the fridge and begin making your fingers. Cut relatively small chunks and use your own finger as a size guide but make them a little bit smaller. Begin to use your artistic skills to mimic the shape of your own fingers but make sure that you exaggerate the joints and make the rest of the finger thinner. Once you have shaped all of your fingers take a sharp knife and begin to gently carve in the lines onto the knuckles and any other detailing that you wish. You can even break off small amounts of marzipan and create little ‘warts’. Get a little creative with the base of the finger too – you can make them look a little torn if you’d like.
- Next take a flaked almond that isn’t broken, again use your own finger as a size guide and insert it into the marzipan about 1cm from the finger tip. Be sure to do this with the almond being flush to the finger. Next take a shard of flaked almond, or even two, and insert into the base of the finger. Repeat until all of the fingers are done.
- Mix your red and black natural food colouring together and using a chopstick collect some onto the end and drip it onto various parts of the finger, maybe some on the nails, and then cover the base too.
- Serve immediate or place into a sealed container and refrigerate overnight to set. You might want to re-coat with the food colouring as sometimes it can look a little lack lustre after storage!
claire28th October 2015 at 10:36 am
Cool! What is in natural food colouring Georgie? Amazing work there and mad photo skills x
greensofthestoneage16th November 2015 at 7:22 pm
Yes I really am the worst at replying to comments… So sorry Claire! Thank you for all of your kind words <3 Right so natural food colourings tend to contain water and then things like spirulina, curcumin (turmeric), vegetable carbon, beetroot, etc. Sometimes they do use polysorbates as emulsifiers though. They are way better for you than most gel colours etc. I know you can get food colouring in powder form that's natural and organic but I can't afford them. I'm trying to remember the name of the company but can't for the life of me! xx