MAKE THE DOUGH:

1. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg, vanilla extract, and almond extract to the butter mixture. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms.
5. Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm.

SHAPE THE FINGERS:

1. Take one portion of dough from the refrigerator and, on a lightly floured surface, roll it into finger-like shapes. Make sure to create a slight bulge for the knuckle area. Use a knife to make indentations for the knuckles. Don’t forget to shape one end into a “fingernail” shape.
2. Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
3. Place the shaped fingers onto the prepared baking sheets, leaving some space in between. If desired, use a knife to gently score the dough to resemble knuckles.
4. Gently press a whole almond onto the jam, creating the appearance of a fingernail. The jam should be underneath the almond and squish out.
5. Arrange the witch finger cookies on the prepared baking sheets, leaving some space between them.
6. Bake in the preheated oven for approximately 12-15 minutes, or until the cookies turn a light golden brown.
7. Remove the cookies from the oven and let them cool for a few minutes on the baking sheets. The jam will darken slightly, resembling a creepy “bloody” effect.