Witches Fingers

• 1 cup water
• 6 tablespoons unsalted butter
• 1 teaspoon sugar
• 1/4 teaspoon fine salt
• 1 cup all-purpose flour
• 4 large eggs
• Pinch cayenne
• 1 tablespoon Dijon mustard
• 1 cup grated Cheddar, (about 4 ounces)
• 1 large egg yolk
• Whole unblanched almonds
• Kosher salt

1. Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
2. Put the water, butter, sugar, and salt in a medium saucepan.
3. Bring to a boil over medium heat, whisking until the butter and sugar melts.
4. Remove pan from the heat and sift the flour into the pan.
5. Stir the dough together with a wooden spoon.
6. Return to the heat and stir constantly until pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
7. Transfer the dough to a medium bowl, and beat until cooled, about 2 minutes.
8. Add the cayenne, and whole eggs, 1 at a time, incorporating each 1 thoroughly before adding the next.
9. Mix in the mustard and cheese.
10. Put 1/4-inch plain tip in a pastry bag, and spoon the dough into the bag.
11. Pipe 3 1/2-inch long thin finger-like shapes onto prepared pans.
12. Beat the egg yolk with a tablespoon of water and dab or brush the tops of each witches' finger with it.
13. Lay an almond on the end of each witches finger so that it looks like a nail, sprinkle fingers with kosher salt.
14. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Continue baking until the fingers are golden brown and slightly crisp, about 5 minutes more.
15. Cool on a rack.

water, unsalted butter, sugar, salt, flour, eggs, cayenne, mustard, cheddar, egg yolk, unblanched almonds, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/witches-fingers-recipe.html (may not work)