Bring the butter to room temperature 30 minutes before starting the recipe.

In the bowl of a stand mixer fitted with the paddle attachment, add the bread mix, diced butter, 1/2 tsp Espelette pepper, 1/4 tsp salt, and 5 pinches of pepper. Mix on low speed, then add the grated cheese. Mix until the mixture is sandy.

Add the eggs while continuing to mix. When everything is well incorporated and the dough forms a smooth ball that comes away from the bowl, stop the mixer, wrap the dough in plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 180°C (fan-assisted). Divide the dough into 30g pieces, roll them into balls and then into sausages about 1cm wide and 10cm long.

Place on a perforated baking sheet lined with baking paper. Push an almond into one end. And form knuckles by pressing the dough a little in 3 places under the almond.

Using a knife, make grooves under the nail and under the crease of the finger. Then bake for 15 minutes.

When you take it out of the oven, immediately place your fingers on a rack, carefully remove the almond, and stick it back on with a little ketchup (this step should be done while it is still hot because the heat will dry the ketchup and seal the almond!)