Keep butter out of fridge until it becomes very soft.
Beat until fluffy.
Add sugar and beat until creamy.
Add curd, almond extract and vanilla. Beat until fluffy.
In another bowl mix together flour, salt, baking powder.
Add this mixture to butter mixture and beat until incorporated.
Cover with cling wrap and refrigerate for 30 minutes.
Preheat oven to 160C.
Grease a tray.
Remove dough from fridge.
Pinch small balls out of dough, roll into a small rope.
Place it on tray. With the blunt side of the knife, make lines for knuckles.
Place a whole almond in place of nail.
Fill the tray with fingers and bake for 20 minutes.
While baking place the remaining dough in fridge.
When the cookies bottom start browning, remove from oven and place it on counter for 5 minutes.
They will be soft at first but will firm up once cool.
Transfer to a cooling rack and make the remaining fingers.
The almonds will fall out once you bake the cookies.
Apply a bit of jam and place the almond on it. This looks like blood trickling fingers.
