Beat the softened butter and confectioners’ sugar until smooth and creamy. Add the egg, vanilla extract, almond extract, and enough green food coloring to create a pale or medium green dough.

Whisk the flour, baking powder, and salt together in a separate bowl. Gradually mix the dry ingredients into the butter mixture until a cohesive dough forms.

Cover the dough and refrigerate it for 20–30 minutes. Chilling makes the dough easier to shape and helps reduce spreading during baking.

Heat the oven to 325°F (165°C) and line baking sheets with parchment paper. Portion the chilled dough into pieces of about 1 tablespoon each.

Roll each portion into a narrow finger shape, tapering one end slightly. Press a whole almond into the tapered end to create the fingernail, then score shallow knuckle lines with a knife or toothpick.

Bend each shaped cookie slightly and arrange the pieces on the prepared baking sheets, leaving about 1 inch between them. Bake for 18–22 minutes, until set and only lightly browned around the edges.

Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. Once completely cool, add a small amount of red decorating gel or raspberry jam beneath an almond if you want a bloody Halloween finish.