In a large bowl of your stand mixer, add the butter and sugar and mix until fluffy. About 5 minutes.
Once the butter and sugar are fluffy, add in the egg and vanilla extract.
Slowly add the flour mixture to the sugar, butter, egg, and vanilla extract mixture.
Mix everything until well incorporated.
Add the green food coloring and mix well.
Chill your dough for 10 minutes.
In the meantime, blanch the almonds. Bring 2 cups of water to boil and add the almonds.
Let boil for a few minutes.
Set aside to cool and dry.
Take a 1 1/2 inch scoop of dough and roll into a thin sausage shape.
Pinch the dough close to the top of one side and about an inch and 1/2 below that to create the knuckles.
Using a toothpick or a knife, create lines on your knuckle.
Take an almond and push the rounded end of the almond (about 2/3 of the almond) onto the top of the dough to create your nail bed.
Place the fingers onto a sheet pan lined with parchment paper or a silicone mat, bake at 350 for 18-20 minutes or until the cookies have browned on the edges.
Remove the almonds from the cookies and place next to the cookie they came from.
Add a small amount of icing to nail bed and press "nail" back onto the cookie, allowing some of the icing to squeeze out.