Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, combine the softened butter and powdered sugar. Cream until smooth.
Add the egg, vanilla and almond extracts Mix until thoroughly combined.
Add the flour, salt and baking powder. Mix until combined, scraping down the sides often.
Add green food coloring until desired color is achieved. Mix well, scraping down the sides often.
Use a cookie scoop to evenly divide the dough and roughly shape each portion into a log with the ends slightly tapered. Place on the prepared baking sheet.
Use a toothpick to make indents in the middle of the finger to shape the knuckle.
Press an almond into the end of each finger cookie, with the pointed end at the top of the finger to look like a pointed finger nail.
Bake in the preheated oven for 10-12 minutes. Allow to cool completely.
The almond nail should pop off cleaning after baking. Pipe some red gel or icing on the nail bed and reattach the almond. Press so that the red is coming out from under the almond and is visible to give the appearance of blood.
Notes
Storage: Cookies can be stored in an airtight container for up to 3 days.