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.

In a medium-sized bowl, mix the flour, baking powder, and salt. Use a whisk to mix everything together well.

Slowly add the flour mixture to the sugar, butter, egg, and vanilla extract mixture. Mix everything until well incorporated.

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.  When you can take an almond, squeeze it and have the almond pop out of the skin, they are ready.  You can rinse with cold water to cool enough to be able to handle.  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.

Move the cookies to a cooling rack and allow them to cool completely.

While the cookies are cooling prepare the sugar icing.

Remove the almonds from the cookies and place next to the cookie they came from, add a small amount of icing to nail bed or dip bottom 2/3 of nail into icing and press back onto the cookie, allowing some of the icing to squeeze out.

Set aside to dry, about 5 minutes.

Combine the confectionary sugar, red food color and water to a bowl and mix well.

Add enough red food coloring till the red is nice and vibrant.

Consistency should be smooth and fairly runny.  If you prefer not to have the icing drip down the cookie, you can make it thicker by adding less water or if needed adding more confectionary sugar.