Ingredients:

  • 1 cup (240 ml) Warm Water (105–115°F / 40–46°C)
  • 1 packet (2 ¼ tsp / 7 g) Active Dry Yeast
  • 1 teaspoon (5 g) Granulated Sugar
  • 3 cups (360 g) All-Purpose Flour, plus extra for dusting
  • 1 teaspoon (5 g) Fine Sea Salt
  • 2 tablespoons (30 ml) Olive Oil, plus extra for greasing
  • ½ cup (60 g) grated Strong Cheddar Cheese (or Gruyère)
  • 1 Large Egg, beaten, for egg wash
  • 1 teaspoon (5 g) Garlic Powder
  • 1 teaspoon (3 g) Dried Oregano or Italian Herbs
  • Approx. 20 Blanched Almonds (whole or slivered, for the nails)
  • A few drops Red Food Colouring (optional)
  • 1 x 28 oz can (794 g) Canned Crushed Tomatoes
  • 3 cloves Garlic, minced
  • 1 tablespoon (15 ml) Olive Oil (for the marinara)
  • 1 teaspoon (5 g) Dried Basil
  • ½ teaspoon (2 g) Granulated Sugar (or Honey)
  • 1 teaspoon (5 ml) Red Wine Vinegar
  • Salt and Black Pepper, to taste

Instructions:

  1. Combine the warm water, yeast, and sugar in a small bowl. Let stand for 5–10 minutes until foamy. In a large mixing bowl, combine the flour, salt, and grated cheese. Add the bloomed yeast mixture and the 2 tablespoons of olive oil to the dry ingredients. Mix until a shaggy dough forms.
  2. Knead the dough for 5–7 minutes until smooth and elastic. Place the dough ball in a lightly oiled bowl, turn to coat, cover, and let rise in a warm, draft-free spot for 30 minutes, until nearly doubled in size.
  3. Punch down the risen dough gently and divide it into 16–20 equal portions. Roll each portion into a long, thin rope (approx. 6–8 inches long). Place the ropes on parchment-lined baking sheets.
  4. Press firmly on two spots along the rope to flatten and narrow the dough, creating knuckle joints. Use a sharp knife to gently score 2–3 horizontal lines across the flattened knuckle areas. Press one almond firmly into the tip of each 'finger' (the cuticle).
  5. Cover the shaped fingers loosely and let them rest for 10 minutes while preheating the oven to 400°F (200°C). Brush the fingers with the beaten egg wash, then sprinkle generously with the garlic powder and dried herbs. Bake for 15–18 minutes, rotating the trays halfway, until deeply golden brown.
  6. Heat 1 tablespoon of olive oil in a small saucepan. Add the minced garlic and cook for 30 seconds. Pour in the crushed tomatoes. Add the dried basil, sugar, red wine vinegar, salt, and pepper. Bring to a simmer, then reduce heat and let the sauce gently bubble for 10–15 minutes until slightly thickened.
  7. If using, gently paint the very base of the almond 'nail' with a drop of red food colouring (or use a tiny bit of the marinara sauce) to give the illusion of a bleeding cuticle. Serve the Severed Fingers warm alongside the deep red marinara for optimal dunking.