In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

In a separate large bowl, beat the softened butter, powdered sugar, and granulated sugar with an electric mixer on medium-high speed until fluffy.

Add the egg, almond extract, vanilla extract, and a few drops of green food coloring, and beat until combined.

Scrape down the sides of the bowl, add the dry ingredients, and mix on low speed until just combined. If the color isn’t green enough, add a few more drops of food coloring until you reach the desired shade.

Wrap the bowl and chill until firm, for about 2 hours, or overnight for best results.

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.

Remove a portion of the dough from the refrigerator, keeping the rest chilled.

Scoop about 1 tablespoon of dough and roll it into a thin log to resemble a finger. Press an almond onto one end to form a fingernail.

Using a small knife, score lines just below the nail and across the middle to create knuckles. Finally, gently pinch the dough between the knuckles to get  the finger-like look. (see reference photo).

Work in batches to prevent the dough from becoming too soft.

Bake for about 15 minutes, or until the bottoms are lightly golden.

Once the cookies have cooled slightly and firmed up, remove the almond, add a small amount of red gel food coloring around the nail bed, and then press the almond back into place.