Bake until slightly golden brown.

This is the dough before I added the three slits for the knuckles.

INGREDIENTS

2 1/4 teaspoons active dry yeast

1 teaspoon granulated sugar

1 1/4 cups warm water

1 1/2 teaspoons kosher salt

3 to 3 1/2 cups All-Purpose Flour

24 whole raw almonds

Melted butter and sea salt, for finishing

Directions

1. Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.

2. Let the yeast proof for about 5 minutes, until the mixture forms bubbles on top.

3. Add kosher salt and flour. Mix on low speed until all flour is incorporated and dough starts to pull away from the sides of the bowl. The dough will be slightly sticky.

4. Lightly flour the top of your dough and place in a clean bowl dusted with flour. Cover with a towel and let rise on the counter for about 1 hour, until dough has doubled in size.

5. Using your fingers , go along the edges of your bowl and gradually fold the dough back into the middle of the bowl, forming a more elastic dough ball. Cut the dough ball into 12 equal triangles and gently pull each triangle out until you have long breadsticks. Try not to “over knead” the dough. They don’t have to be perfectly uniform. Cut each breadstick in half so you have two dozen 6” breadsticks and lay on a parchment lined sheet pan. Cover with towel and let rise again for 30 minutes more.

6. Preheat oven to 400 F degrees and gently shape bread into creepy fingers and firmly press one almond into each breadstick end. Bake for 15-20 minutes until the top of the breadsticks are lightly browned. Remove from oven and brush with melted butter and top with sea salt and a pinch of garlic powder if desired.

7. Let cool for 10 minutes before serving.