Preheat oven to 375 degrees.

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

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg, almond extract, vanilla, and salt. Slowly add the flour into mixture in small amounts, beating until just combined.

Blend green food coloring into the dough until the coloring is even and bright green.

Cover the dough with a damp kitchen towel to keep it from drying out as you work.

Using a floured teaspoon to measure 1 teaspoon dough for each cookie and roll into 4-inch ropes on a lightly floured surface.

Place on ungreased cookie sheet and, using a paring knife, draw creases for the knuckles on the finger.

Bake until set, about 8 minutes. Transfer the cookies, carefully, to a cooling rack and allow to cool completely.

While the cookies cool, spray the almond slices with the black food coloring. If you can't find black food coloring spray, you can leave them their natural color.

When the cookies are cool, pipe a small amount of red cookie icing onto the tip of the finger and place an almond on top.

Allow the icing to dry completely before storing in an airtight container or serving.