Cream together the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, and smells sweet and buttery.
Add the egg and vanilla extract, then beat until well incorporated and the mixture is smooth.
Gradually fold in the sifted flour, ground almonds, and almond extract, stirring until a soft dough forms.
Transfer the dough onto a lightly floured surface dusted with cornstarch, and knead it gently until it's firm but pliable.
Divide the dough into small portions and roll each portion into a thin, elongated finger shape—about 4 inches long and very slender.
Using a knife or an almond, press a fingernail-shaped cut into one end of each finger, and use a fork or toothpick to create knuckle indentations along the finger for realism.
If desired, dab a tiny bit of red gel food coloring onto the nail end to mimic blood or bruising.
Place the shaped cookies onto a parchment-lined baking sheet, spacing them well apart as they expand slightly in baking.
Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, until they turn a light golden brown and look slightly cracked, like real fingers.
Remove from the oven and let cool on the baking sheet for a few minutes to firm up.
Transfer the cookies to a wire rack to cool completely. The cracks and knuckles will give them a realistic, creepy look.
Enjoy these crunchy, realistic Witch Finger Cookies that are perfect for Halloween, adding a spooky touch to any dessert table.
