Osbourne - The Zombie Cookbook

If biting your own finger (and toe) nails has lost its appeal, munch on some homemade appendages, of the male and female variety . Feel free to change up the nail polish colors depending on your nail-biting preferences.

Yields: 4 dozen fingers/toes

Ingredients:

Red or green food coloring (optional, for fingers)

24 blanched almonds, halved lengthwise

2 cup(s) warm water (110F)

3 quart(s) warm water (110F)

1 tablespoon(s) warm water (110F)

1 tablespoon(s) sugar

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

Cooking spray

5 cup(s) all-purpose flour, plus more for work surface

1 tablespoon(s) coarse salt

2 tablespoon(s) baking soda

1 large egg

Sea salt

Fried rosemary (optional, for toes)

Instructions:

Pour a bit of food coloring into a shallow bowl . Use a paintbrush to paint a rounded side of each split almond (the nails). Set aside to dry.

Fit your electric mixer with the dough-hook attachment and add 2 cups water and the sugar to the bowl of the mixer. Stir to dissolve. Sprinkle in the yeast and let stand for about 5 minutes or until the yeast begins to bubble. On low speed, beat 1 cup flour into yeast until well-combined. Beat in coarse salt . Add in 3 1/2 cups flour and beat until combined. Continue beating for 1 to 2 minutes, or until the dough pulls away from bowl. Add 1/2 cup flour and beat for 1 more minute. If your dough feels sticky, add up to 1 cup more flour. Transfer to a lightly floured surface and knead the dough for about 1 minute until smooth.

Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with cooking spray. Cover with plastic wrap and let it rest in a warm place to rise for about 1 hour or until doubled in size.

Preheat oven to 450F.

Bring 3 quarts of 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.

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 the dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack.

Think about chewing finger and toe bones when munching these down for effect.

*Fingers and toes are best eaten the same day or can be stored, covered, up to 2 days at room temperature.