Preheat over to 350 degrees F. Grease 2 large baking sheets or line with parchment paper.

Place food coloring in a small bowl. Use a paintbrush to color one side of each almond. Set aside to dry.

Separate 1 egg, set white aside. In a small bowl, whisk together remaining egg yolk and egg along with the almond extract. Set aside.

Use an electric mixer to beat together the canna-butter, confectioner’s and granulated sugars until well combined and fluffy.

Beat in egg mixture until well combined.

Mix in salt and flour until just combined. Dough will be soft. Dive two into two pieces, place each dough on a piece of plastic wrap, flatten into a disc, wrap and chill for 20 to 30 minutes.

Divide each dough into 15 pieces. Roll each into a finger shape – makes these thinner than you think you need them to be as the dough will expand when baking. Pinch dough in two places to form the knuckles and score each knuckle lightly with a knife. Place on prepared baking sheets.

Brush cookies lightly with egg white. Press an almond “fingernail” into the end of each cookie.

Bake for about 12 minutes or until lightly browned.

Sometimes the almonds have trouble sticking to the cookie. A little dab of Nutella quickly fixes this. I like to use Nutella anyway, both for its flavor and also because it makes the fingers looked “dirty” which adds to the creepy effect.