Cream together the softened butter and sugar in a mixing bowl until the mixture is light and fluffy, with a pale color and a slightly velvety texture.
Beat in the egg and almond extract until fully incorporated, giving the mixture a fragrant aroma and a smooth consistency.
In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the dry ingredients.
Gradually add the dry mixture to the wet ingredients, mixing gently until a cohesive dough forms that’s soft but manageable.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the dough into small portions and roll each into a thin, finger-length shape, tapering the ends slightly to resemble fingers.
Place the shaped fingers on the prepared baking sheet, spacing them slightly apart.
Use a small knife or toothpick to create knuckle marks along each finger, giving them a gnarled, creepy appearance.
Press an almond slice onto the top of each finger to create a spooky nail, embedding it slightly into the dough.
Bake the cookies for about 15 minutes, until they are lightly golden around the edges and feel firm to the touch.
Remove the cookies from the oven and allow them to cool completely on a wire rack, which helps them set and crisp up.
Once cooled, enjoy these spooky, crunchy witch finger cookies that are perfect for Halloween treats.
