In a large bowl, beat softened butter and powdered sugar until light and fluffy, about 3 minutes. Add egg, vanilla extract, and almond extract, mixing until well combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture, mixing until dough comes together. Add 2-3 drops green food coloring if desired for a creepy color.

Cover dough and refrigerate for 30 minutes to make it easier to handle.

Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.

Take about 1 tablespoon of dough and roll into a 3-4 inch finger shape. Make it slightly thinner in the middle for the knuckle. Use a knife to make 3-4 horizontal cuts on top for knuckle wrinkles.

Press an almond firmly onto one end of each finger for the fingernail. Squeeze finger tip slightly to make the nail look embedded.

Use a knife to make small vertical cuts below the almond for cuticles. Make additional horizontal lines on the fingers for more knuckle definition.

Place on prepared baking sheets about 2 inches apart. Bake for 12-15 minutes until very lightly golden on the bottom but still pale on top.

Remove from oven and immediately remove almonds. Add a small amount of red gel or jam where the almond was and replace the almond, letting some "blood" ooze out. Add extra "blood" at the knuckles if desired.

Let cool on baking sheet for 5 minutes, then transfer to wire rack. Store in airtight container.