Instructions

• Cream the butter and sugar together, beat in the egg, vanilla extract and almond extract.

• In a separate bowl, combine the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture until a dough forms. Divide the dough in to four pieces, cover with clingfilm and place in the fridge for an hour.

• Remove one piece of dough from the fridge, roll the dough in to 1 inch balls, shape in to fingers, use a knife to make indentations for the knuckles (see picture) and push a whole almond on to the end of each finger.

• Preheat the oven to 160C, place the fingers on to a baking tray lined with baking paper and bake for 20 minutes or until lightly golden.