Witches Fingers Cookies

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Chef Chloe Coscarelli


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2 cups all-purpose flour

1 cup powdered sugar

½ teaspoon baking powder

2 teaspoons Ener-G egg replacer

1 cup vegan margarine, softened

1 tablespoon pure vanilla extract

1 ½ cups blanched whole almonds

¼ cup raspberry jam for under the nail (can use natural red food coloring or melted chocolate for “dirty” Witches Fingers)

2 tablespoons maple syrup (optional to brush the almonds)

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