5 tablespoons unsalted butter
4 ounces (1 cup packed) shredded, extra sharp cheddar cheese
¾ cup all-purpose flour
2 tablespoons cornmeal
¼ teaspoon cayenne pepper, optional
1 large egg
30 sliced almonds
Black food coloring gel, optional
Step One: "Combine butter, cheese, flour, cornmeal and cayenne (if using) in the bowl of a food processor. Pulse until mixture has the texture of wet sand. Transfer to a bowl."
Step Two: "Using a fork, mix in egg until dough holds together. Turn out onto a sheet of parchment paper about 12 inches long. Top with another sheet of parchment and press dough into a ½-inch thick circle."
Step Three: Freeze for 15 minutes. Remove dough from freezer and roll into a rectangle about 8 inches wide and 10 inches long. Return to freezer for an additional 15 minutes."
Step Four: "If desired, paint almonds. Mix a tiny amount of food coloring with a tiny bit of water. Using a small paintbrush, paint color onto almonds and set aside."
Step Five: "Remove dough from freezer and preheat oven to 350º."
Step Six: "Peel off top sheet of parchment. Using a sharp knife or pizza cutter, cut the dough into two 8×5-inch sections."
Step Seven: "Then cut into about 30 ½-inch wide strips. Place strips on an ungreased cookie sheet. Sprinkle with coarse salt, to taste."
Step Eight: "Use your fingers to shape each strip, rounding the ends and bending in various directions to create a knobby shape. Using a sharp knife, score “knuckles” onto each “finger.”
Step Nine: "Lightly dab one edge of each finger with water, then gently press the almonds into the dough."
Step 10: "Bake for about 15 minutes, until the fingers are golden and crisp. Transfer to a cooling rack to cool completely."
Enjoy! Thanks, Cooking Like a Champion!