Ingredients

1.

Butter, unsalted
4 oz
2.

Powdered Erythritol (Icing Sugar)
2 tbsp
3.

Vanilla extract
0.13 tsp
4.

Almond extract
0.25 tsp
5.

Liquid stevia
10 Drop
6.

Salt
0.13 tsp
7.

Almond flour
0.75 cup
8.

Coconut flour
0.13 cup
9.

Butter, unsalted
4 oz
10.

Cream cheese
1 oz
11.

Powdered Erythritol (Icing Sugar)
2 tbsp
12.

Vanilla extract
0.13 tsp
13.

Almonds, sliced
3 g

Instructions

1.
Blend softened butter in a stand mixer with a paddle attachment at high speed until it’s completely soft and creamy. Scrape the mixing bowl down with a spatula and continue mixing as many times as needed. Next, blend the powdered sugar substitute into the butter until the creamy mixture absorbs it. Third, blend vanilla extract, almond extract, liquid stevia, and salt into the butter mixture. Finally, blend almond flour and coconut flour into the mixer at a low speed until a sticky paste just comes together.
2.
If you are using green food coloring, blend food coloring into the cookie dough until it comes to your desired shade. Transfer the dough to a sheet of plastic wrap and tightly wrap the dough. Flatten the dough into a thin rectangle, then set it in your refrigerator to chill for 30 minutes. After 30 minutes, line a sheet tray with parchment paper. Use your hands to break off pieces of chilled cookie dough and form 3”-long fingers, arranging them on your sheet tray. Remember, witch’s fingers are crooked and “ugly”, so don’t worry about making them look perfect.
3.
Return the tray of witch’s fingers to your refrigerator to chill for 15 minutes. Preheat an oven to 325 degrees, then bake the fingers for 30-35 minutes. Since the cookie dough contains a lot of butter, the fingers will spread a little, but they should maintain their shape. The finished cookies will be soft and need to cool before you handle them.
4.
To make the frosting, blend more softened butter in your stand mixer with the paddle attachment. Once it’s blended to a lump-free consistency, blend in the cream cheese. When your mixture is uniform and smooth, blend powdered sugar substitute and vanilla extract into the stand mixer to complete the frosting. If you decide to use red food coloring, you can blend it into the frosting now at your discretion. Keep the frosting chilled in your refrigerator until it’s time to use it.
5.
Select 1 sliced almond per cookie that resembles a pointy witch’s fingernail. To complete the witch’s fingers, spread a small dollop of frosting onto the tip of each cookie finger. Gently press an almond fingernail into each dollop of frosting. Enjoy!