Makes about 40

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450 ml flour
100 ml Dansukker Granulated Sugar
200 g butter or margarine
40 blanched almonds
Black or red food colouring


Combine flour, sugar and margarine to make a dough. Leave the dough in the fridge for 30 minutes.

Divide the dough into two pieces. Divide each piece into 20 small balls and roll them into fingers. Press a blanched almond into each finger.

Bake at 175°C for about 10 minutes. Leave to cool on a rack.

Use food colouring to paint the ends of the fingers blood red and the almonds black or red.

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