Ladies' Fingers and Mens' Toes

    Ladies' Fingers and Mens' Toes

   

 Ingredients

    * Red or green food coloring (optional, for fingers)

    * 24 blanched almonds, halved lengthwise

    * 2 cups warm water (110°F)

    * 3 quarts warm water (110°F)

    * 1 tablespoon warm water (110°F)

    * 1 tablespoon sugar

    * 1 package (1/4-ounce) active dry yeast

    * Cooking spray

    * 5 cups all-purpose flour, plus more for work surface

    * 1 tablespoon coarse salt

    * 2 tablespoons) baking soda

    * 1 large egg

    * Sea salt

    * Fried rosemary (optional, for toes)

Directions

   

 1. Place a small amount of food coloring, if using, in a shallow bowl,

    and, using a paintbrush, color the rounded side of each split almond; set

    aside to dry.

   

 2. Pour 2 cups water into the bowl of an electric mixer fitted with

    the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast and let stand until yeast begins to bubble, about 5 minutes. Beat 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 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.

   

 3. 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.

    

 4. Preheat oven to 450°F. Bring 3 quarts water to a boil in a 6-quart

    straight-sided saucepan over high heat; reduce to a simmer. Add baking

    soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm, forming a long finger shape, about 3 to 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 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.

   

 5. Beat egg with 1 tablespoon water. Brush pretzel fingers and toes

    with the egg wash. Using a sharp knife, lightly score each knuckle about

    three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 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.