Healthy Witch Fingers Apple Snacks with Almond Butter and Slivered Almond Nails

How to Make Healthy Witch Fingers Apple Snacks with Almond Butter and Slivered Almond Nails

1. 1

   Step 1: Prep and slice the apples

   Wash the apples and dry them thoroughly. Cut each apple into quarters, remove the core, and slice each quarter into 2–3 long 'finger' wedges so they resemble witch fingers. Immediately toss the slices with the lemon juice to prevent browning and set them in a single layer on a tray.

   For this step

   • 4 mediumMedium apples (firm, e.g., Gala or Fuji)
   • 1 tbspFresh lemon juice
   
2. 2

   Step 2: Make the almond butter knuckle spread

   Stir the almond butter with the ground cinnamon until smooth; this warms the flavor and gives a subtle spice. Using a small spoon or butter knife, spread a thin layer of the almond butter onto the wide end of each apple slice to form the 'knuckle' area and a little along one side for texture.

   For this step

   • 1/2 cupAlmond butter (smooth or crunchy)
   • 1 tspGround cinnamon
   
3. 3

   Step 3: Attach the slivered almond nails

   Press one slivered almond into the tip of each apple slice where the nail should be so it adheres to the almond butter. If needed, warm the almond butter briefly (5–10 seconds) in the microwave to make it easier to spread and help the slivered almonds stick.

   For this step

   • 3 tbspSlivered almonds (for nails)
   
4. 4

   Step 4: Garnish and add spooky accents

   Place the finished fingers on a serving platter and scatter pomegranate arils (or halved raspberries) around them for a ‘bloody’ effect. Optionally, use a small dab of almond butter to add a cuticle or place fruit pieces near the base for a more dramatic look.

   For this step

   • 1/4 cupPomegranate arils (or raspberries) for garnish
   
5. 5

   Step 5: Serve and store

   Serve immediately for the crispiest texture, or cover and chill for up to 2 hours before serving. Any leftovers can be stored in an airtight container in the refrigerator for up to 24 hours — toss apple slices with a bit more lemon juice before serving to refresh them.
   

1. Wash the apples and dry them thoroughly. Cut each apple into quarters, remove the core, and slice each quarter into 2–3 long 'finger' wedges so they resemble witch fingers. Immediately toss the slices with the lemon juice to prevent browning and set them in a single layer on a tray.
2. Stir the almond butter with the ground cinnamon until smooth; this warms the flavor and gives a subtle spice. Using a small spoon or butter knife, spread a thin layer of the almond butter onto the wide end of each apple slice to form the 'knuckle' area and a little along one side for texture.
3. Press one slivered almond into the tip of each apple slice where the nail should be so it adheres to the almond butter. If needed, warm the almond butter briefly (5–10 seconds) in the microwave to make it easier to spread and help the slivered almonds stick.
4. Place the finished fingers on a serving platter and scatter pomegranate arils (or halved raspberries) around them for a ‘bloody’ effect. Optionally, use a small dab of almond butter to add a cuticle or place fruit pieces near the base for a more dramatic look.
5. Serve immediately for the crispiest texture, or cover and chill for up to 2 hours before serving. Any leftovers can be stored in an airtight container in the refrigerator for up to 24 hours — toss apple slices with a bit more lemon juice before serving to refresh them.