Cream together softened butter and sugar in a mixing bowl until the mixture is light and fluffy, approximately 2-3 minutes, and you see a pale, airy texture.
Add the egg, vanilla, and almond extracts to the bowl, beating until the mixture is smooth and well combined, about 1 minute. The mixture will look glossy and slightly increased in volume.
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed or folding until just combined. The dough will start to come together and feel firm yet pliable.
Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling helps relax the dough so it shapes more easily and maintains its form during baking.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Remove the dough from the fridge and divide it into manageable portions. Roll each portion into a long, skinny finger shape, about 4 inches long, tapering slightly at the ends to resemble these spooky fingers. Place them on the prepared baking sheet, leaving space between each.
Bake the fingers in the preheated oven for about 12 minutes, or until the edges are just starting to turn golden brown. Keep a close eye on them near the end to avoid over-baking and losing that soft, chewy interior.
Once baked, carefully remove the fingers from the oven and let them cool on a cooling rack. This allows the crispy exterior to set and makes decorating easier.
Use a small knife or toothpick to make a tiny slit near the tip of each finger and dab a small amount of red jam to create a bloody effect.
Place an almond slice at the top of each finger for a creepy nail, gently pressing to secure it in place.
Arrange your witch fingers on a serving platter and prepare to delight your guests with this eerie treat—ready to serve once the jam and nails are in place.
