In the bowl of an electric mixer, cream the butter and powdered sugar until smooth and creamy.

Add the egg, almond and vanilla extract, and black food gel. The dough should be very pale gray.  Mix until well combined. Don’t worry if you have a streak of color or two; it will add to the creepiness.

Add the flour and stir in the salt in a large measuring cup.

Carefully, on low speed, mix the dry ingredients into the butter and sugar mixture.

Remove the dough and wrap it in plastic wrap. Chill for 30 minutes.

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or Silpat mats. Set aside.

Combine the jam and a bit of red or burgundy food gel in a small ramekin. Microwave on half power for 45 seconds to 1 minute or until the jam fully melts.

Working with a quarter of the dough and keeping the rest of the dough in the refrigerator, roll a heaping teaspoon of dough into a finger shape for each cookie.

Dip the severed end into the melted jam and place it on the prepared baking sheet. Dip the bottom of an almond slice into the jam and place it on the fingertip. 

Use a knife to make three slashes to resemble ‘knuckle marks’ on the finger.

Bake in the oven for 20 to 25 minutes or until pale golden on the bottom. Don’t overbake.

Allow the cookies to cool on the baking sheet for a minute, and then remove from the baking sheets to a cooling rack. Allow the jam to cool and set.  

Serve.