Last Updated on 4 months by Neha Deshmukh

Bloody Good Biscuit Recipe – Almond & Vanilla Finger Cookies

Okay, let’s be honest – these aren’t actually bloody, but the effect is so fun and a little bit spooky! I first stumbled upon a version of these almond and vanilla finger cookies years ago, and they’ve become a tradition for Halloween. They’re surprisingly easy to make, and the little “bloody” detail always gets a reaction. Plus, who doesn’t love a good biscuit with their chai? Let’s get baking!

Why You’ll Love This Recipe

These biscuits are more than just a treat; they’re a conversation starter! They’re perfect for Halloween parties, spooky-themed gatherings, or just a fun baking project with the kids. The delicate vanilla flavor combined with the crunch of the almond “nail” is simply divine. And honestly, the jam “blood” is just…chef’s kiss! They’re also surprisingly quick to whip up, making them ideal when you’re short on time but craving something special.

Ingredients

Here’s what you’ll need to create these delightfully spooky biscuits:

• 1.25 cup All-purpose flour (maida) – about 150g
• 1/3 cup Powdered sugar – about 60g
• 1/2 cup Softened butter – 113g
• 1/8 tsp Baking powder – about 0.6g
• A very small pinch Salt
• 1/4 tsp Vanilla extract – about 1.25ml
• Few Whole Almonds – blanched

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

All Purpose Flour (Maida) – Regional Variations & Uses

Maida is the standard flour for this recipe, giving it that lovely tender crumb. In India, you’ll find different types of maida, some finer than others. If yours feels a little coarse, you can sift it a couple of times. You can also experiment with adding a tablespoon of cornstarch for extra softness.

Powdered Sugar – Achieving the Right Texture

Powdered sugar (also known as icing sugar) is key for a smooth, melt-in-your-mouth texture. Make sure it’s finely ground and doesn’t have any lumps. If it does, give it a quick pulse in a food processor.

Butter – The Importance of Softened Butter

This is crucial. Your butter needs to be properly softened – think room temperature, easily pliable, but not melted. If it’s too cold, it won’t cream properly with the sugar. Too warm, and your dough will be a sticky mess! I usually leave it out for about 30-45 minutes before starting.

Vanilla Extract – Quality & Flavor Profiles

A good quality vanilla extract really elevates the flavor. I prefer using pure vanilla extract over imitation. It makes a noticeable difference!

Whole Almonds – Blanched vs. Unblanched

Blanched almonds are essential for that clean “nail” look. You can buy pre-blanched almonds, or blanch them yourself (see FAQs for how!). Unblanched almonds will work in a pinch, but the skins won’t look as neat.

Baking Powder – Ensuring a Light & Flaky Texture

Baking powder is what gives these biscuits their light and airy texture. Make sure yours is fresh – if it’s been sitting in the pantry for ages, it might not be as effective.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, beat the softened butter, powdered sugar, and vanilla extract until it’s light, creamy, and fluffy. This takes a few minutes, so be patient!
2. Sift the all-purpose flour, baking powder, and a tiny pinch of salt into the butter mixture. Gently mix everything together until a dough starts to form.
3. If the dough seems too dry, add 1-2 teaspoons of butter or oil, one teaspoon at a time, until it comes together.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps it firm up and makes it easier to shape.
5. Preheat your oven to 180°C (convection mode).
6. Take the dough out of the fridge. Shape it into finger-like rolls, about 7-8cm long.
7. Press a blanched almond into one end of each cookie to create the “nail.”
8. Use a knife to gently create little lines across the cookies to resemble knuckles.
9. Arrange the cookies on a baking tray lined with parchment paper.
10. Bake for 15 minutes, or until the edges are golden brown.
11. Let the cookies cool completely on the tray before adding the “blood.”
12. Mix a little jam with a teaspoon of hot water to dilute it slightly. Brush this onto the cooled cookies for the spooky effect. Let it set before serving.

Expert Tips

A few little secrets to biscuit success!

Achieving the Perfect Cookie Shape

Don’t overwork the dough! The more you handle it, the tougher the biscuits will become. Gently shape them, and don’t worry about making them perfect. Imperfections add character!

Preventing Spreading During Baking

Chilling the dough is key to preventing spreading. If your oven tends to run hot, you can also lower the temperature slightly.

Working with Softened Butter

Seriously, softened butter is your friend. It needs to be soft enough to cream easily, but not so soft that it melts.

Ensuring Even Baking

Rotating the baking tray halfway through baking can help ensure even browning.

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation

Substitute the butter with a vegan butter alternative. Ensure it’s also softened before creaming with the sugar.

Gluten-Free Adaptation (Using Alternative Flours)

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right dough consistency.

Spice Level – Adding a Hint of Cardamom or Cinnamon

My grandmother used to add a pinch of cardamom to her biscuits. It adds a lovely warmth! Cinnamon is also a delicious option.

Festival Adaptations – Halloween & Spooky Season Treats

Get creative with the “blood”! Use different colored jams for a more dramatic effect. You can also add edible glitter for a spooky sparkle.

Serving Suggestions

These biscuits are delicious on their own, but they’re even better with a cup of chai or a glass of milk. They also make a fun addition to a dessert platter.

Storage Instructions

Store the cooled biscuits in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they’ll still be tasty after a day or two.

FAQs

Got questions? I’ve got answers!

What type of jam works best for the ‘bloody’ effect?

Raspberry or strawberry jam works best because of their vibrant red color. You can also use a mix of both!

Can I make the dough ahead of time?

Yes! You can make the dough a day or two in advance and store it in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before shaping.

How do I prevent the cookies from becoming too hard?

Don’t overbake them! Keep a close eye on them and remove them from the oven as soon as the edges are golden brown.

What is the best way to blanch almonds at home?

Bring a pot of water to a boil. Add the almonds and boil for 1 minute. Drain the almonds and rinse with cold water. The skins should slip off easily.

Can I use almond flour instead of all-purpose flour?

You can, but the texture will be quite different. Almond flour will result in a more crumbly and delicate biscuit. You might also need to adjust the amount of liquid.