Halloween is this week and with three children, I am always looking for something fun to put in their lunch boxes or to have as an after school snack to get them in the mood for ghouls and goblins. I made these last week and when my youngest came home she said, "Ooh, FINGERS! Can I have one now?" She then proceeded to munch on one with great delight. They are crispy and crunchy with a nutty end. Eat them as they are or serve them with a favorite dip.
I use the no-knead dough for the country bread. For eight breadsticks, you will only need 8-ounces of dough. That is approximately 1/6 of the entire batch of dough. If you are making them for a party, you could certainly make more. I made just eight and saved the rest of the dough in the refrigerator for a smaller loaf of country bread for our Sunday spaghetti dinner. The dough is easiest to work with when it is cold, so once it has risen overnight, place it in the refrigerator. (You do not need to punch down or degas the dough at all). When ready to use, just pull or cut an 8-ounce portion from the batch and continue making the breadsticks.
8-ounces no-knead bread dough
8 raw whole almonds
Preheat the oven to 450º F. Line a baking sheet with parchment paper and lightly grease with olive oil; set aside.
Divide the dough into eight pieces. Roll each portion into elongated ropes. Twist each rope to create a knot in the middle. Place the breadsticks on the prepared baking sheet at least 1-inch apart. Cover lightly with a kitchen towel and allow to rest for 20 minutes. Right before baking, press an almond in the tip of the dough. (Press firmly so the almond won't pop off during baking). Bake for 15-20 minutes or until golden brown. Allow to cool to room temperature. Enjoy!
Source: Adapted from artisanbreadinfive.com via my mother (Thanks, Mom!)