Witches Fingers (Soft Breadsticks)

1 pkg. regular or quick-acting dry yeast
1 1/3 c. warm water (105 to 115 degrees)
3 tbsp. vegetable oil
1 tsp. salt
Parmesan Cheese and Pam or Butter melted
sliced almonds
3 to 3 1/2 c. all-purpose flour
1 tbsp. honey
1 egg white, slightly beaten (optional)

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, honey and 1 teaspoon salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll around lightly to coat with flour. Divide into equal parts. Roll and shape each part dough into a skinny but not too thin rope, sprinkling with flour if dough is too sticky. Place on greased cookie sheet.
Brush with egg white, if you want, or spray with PAM cooking spray; sprinkle with the cheese. Place a sliced almond piece on one end to look like a finger nail (don't have it sticking off the breadstick though). Spray once again with PAM then place in the oven. When baking bake until crust is golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet. Store loosely covered. Should make about 2 dozen breadsticks.
I made a "swamp" dip to go with the sticks. I just did sour cream and chopped green onion. Some fresh chopped parsley would be good too or just a little chopped basil.
If not doing witch's fingers don't use the almonds....or I guess you could. Maybe smashed and sprinkled on top with the cheese would be good. Instead of cheese you could do salt, or garlic butter. Whatever you like.