In a large bowl, cream butter and sugar. Beat in egg and extracts. Combine the flour, baking powder and salt. Gradually add to the creamed mixture. Divide the dough into fourths. Cover and refrigerate 30 minutes. Using one dough at a time, roll into 1-inch balls. Shape each ball into 3-inch fingers. Using a flat tip of a table knife, make an indentation on one end of each for a fingernail and three slashes in the middle of each finger for knuckles. PLace each finger on a greased, parchment-lined baking sheet. Bake at 325 degrees for 20 -25 minutes. Cool slightly. Squeeze red gel on nail bed. Press a sliced almond on each fingernail. Serve.
