The amount of flour you'll need will vary, depending on humidity.
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24 blanched almonds, halved lengthwise Red food coloring (optional) 1 tablespoon sugar 1 scant tablespoon active dry yeast (one ¼ ounce package) 5 ½ to 6 cups all-purpose flour, plus more for work surface
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1 tablespoon salt 2 tablespoons baking soda 1 large egg Sea salt Dried Rosemary (optional) Vegetable oil cooking spray
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Place a small amount of food coloring in a shallow bowl, and using a paint brush, color the rounded sides of the split almonds; set aside to dry. Pour 2 cups warm water (110º) into the bowl of an electric mixer fitted with the dough hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat 1 cup flour into yeast on low speed until combined. Beat in salt; add 3 ½ cups flour until combined. Beat until dough pulls away from the bowl, 1 to 2 minutes. Reduce speed to low; add ½ cup flour. Knead 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute. Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until double in size, about 1 hour. Heat oven to 450º. Heat 3 quarts water to boil in a 6 quart straight sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat 2 baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in 2 places to form knuckles. When all 12 fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer to baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.
Beat egg with 1 tablespoon of water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about 3 times. Sprinkle with salt and Rosemary. Position almond nails, push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten on the sameday; or store, covered, up to 2 days at room temperature.
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