Bloody Witch Fingers

• 11 ounces, weight Refrigerated Breadsticks (in A Can)
• 12 whole Almonds, Cut In Half Lengthwise
• 1 bottle (about 1 Oz. Bottle) Red Food Coloring
• 2 Tablespoons Garden Herb Cream Cheese
• 2 Tablespoons Plain Cream Cheese
• 1 whole Egg White - Slightly Beaten

1. Unroll the breadsticks and seperate.
2. Cut the almonds in half, and paint each half with red food coloring.
3. Cut each breadstick in half and make a "well" down the center of each with a knife or your finger.
4. Mix together the two cheeses and red food coloring (use enough to make it red and not pink). Spread the cheese down the center of each breadstick, fold over and pinch the ends together.
5. Slightly twist each breadstick and place on a baking sheet. Press the ends firmly onto the sheet so that they will not untwist.
6. Shape each finger (give it a knuckle) and add an almond finger nail to the tip.
7. Brush each with the beaten egg white.
8. Bake at 350 degrees F for 15 minutes or until slightly browned.

breadsticks, almonds, red, cream cheese, cream cheese, egg

Taken from tastykitchen.com/recipes/holidays/bloody-witch-fingers/ (may not work)