Preheat your oven to 325°F (165°C) and gather all ingredients.

In a large mixing bowl, cream together the softened butter and powdered sugar until fluffy.

Beat in the egg, almond extract, and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until a dough forms.

Roll small amounts of dough into finger shapes approximately 3 inches long, tapering the ends for realism.

Press a whole almond into the end of each 'finger,' creating knuckle lines with a knife.

Place shaped cookies on a baking sheet and bake for 12-15 minutes until pale golden. Allow to cool slightly before adding red gel for decoration.