Directions

1. Preheat oven to 325°.

2. In a bowl, whisk together flour, baking powder and salt. Set aside.

3. In a separate mixing bowl, beat together butter, sugar, egg, almond extract and vanilla extract. Add the flour mixture gradually, beating in continuously. Cover dough and refrigerate for 20-30 minutes.

4. Roll heaping tablespoons of dough into a tubular finger shape for each cookie. Press an almond firmly into one end for the nail. Form the finger knuckles by squeezing near the tip and in the center. Add knuckle line detail with a sharp knife or toothpick.

5. Place the forms on parchment-lined baking sheets or lightly greased baking sheets and bake for 20-30 minutes until golden. Let cool.

6. Melt the chocolate chips in a pan over a low flame until liquid.

7. Once the cookie fingers are cool, gently remove the almond from each and squeeze or dab a small amount of melted chocolate in the hole. Replace the almond, letting the chocolate ooze along the sides. Let chocolate set before serving.