In a large bowl, cream together butter, sugar and egg.
In another bowl, sift together flour, baking powder and salt.
Slowly add dry ingredients into wet ingredients. Eventually, the cookie dough will form and you can use your hands to get all the ingredients incorporated with one another.
Place a small indentation into the cookie dough and add gel food coloring. Knead until completely tinted.
Cover in plastic wrap and chill overnight or, for one hour in the freezer.
Remove from refrigerator and let sit until malleable.
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and set aside.
To make the fingers, divide cookie dough into spheres, about 1 ½ inches in size.
Roll out each sphere into a thick strip, about ¾ of an inch in thickness and 3 inches long.
Pinch each strip to give it a non-uniform look. I like to pinch them in two separate sections.
Score lines on top of each cookie dough using a paring knife.
Place each one on lined baking sheet, about 1-2 inches apart from each other.
Press one almond at the tip of each cookie dough.
Bake for about 7 minutes and remove from oven.
Proceed with caution for the next step: re-pinch each cookie to thin them out (as they spread during baking time – but be careful because they’ll be hot) then place them back in the oven for an additional 2 minutes
Allow to cool before serving.