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Dough Toes


(Makes about 64)

  • 1 (11 oz.) roll refrigerated breadstick dough
  • 32 sliced almonds
  • 1 egg white
  • C. peanut butter
  • C. honey
  • ¼ C. tiny pieces cut from marshmallows


  • Preheat the oven to 350°. Line a baking sheet with parchment paper. Place the egg white in a small bowl and beat lightly (Rada’s Handi-Stir is perfect for this).
  • Unroll breadsticks and cut each into the shape of a stubby toe, rounding the edges as desired. Place toes on the prepped baking sheet. Using kitchen shears, snip the dough gently in a few places where the knuckle will be.
  • Break the almonds in half crosswise and place each half near one end of each toe, broken edge facing out for the toe nails. Press them into the dough so they stay in place while they bake.
  • Brush each toe with egg white and bake for 13 to 14 minutes or until done.
  • Meanwhile, stir together the peanut butter, honey, and marshmallow pieces. Serve with Dough Toes.