Witch Finger Biscuits

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.