- plant-based butter: 120 g
- xylitol: 120 g
- grinded flax seeds: 1 tbsp
- spelt flour: 250 g
- blanched almonds: 36 piece(s)
Whisk the softened butter with some xylitol.
Stir in the flax seeds and afterwards the flour.
Let the dough rest covered up for about thirty minutes.
Add a few drops of red food coloring into a zipplog bag, shake the almonds within it and poor onto a plate.
Pre-heat the oven to 180 degrees Celsius on upper and lower heat.
Form small pieces of dough into slim rolls (fingers) with thick bones and lay them onto a cold baking tray.
Slice the fingers at the ''finger's joints'' and place the red almonds on top as fingernails.
Feel free to coat the fingers with a bit of red food coloring and then bake them for about 15 minutes.