In a bowl, combine the flour with baking powder and salt and set aside.

In a separate bowl, using a hand or a stand mixer beat the butter with the powdered sugar until smooth and creamy. Add in the egg, vanilla extract, and almond extract, and mix again until smooth.

Next, add the dry ingredients and mix until just combined

Cover the bowl with plastic wrap, and chill in the fridge for 30 minutes.

Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or a Silpat silicone mat.

Remove the cookie dough from the fridge, and using a small 1 tablespoon size cookie scoop, scoop out cookie dough into balls. Then using your hands shape them into 3-inch cylinders and place them on the prepared cookie sheet. Press the top of each cylinder with an almond half, then using a butter knife create small indents to make the finger look real.

Bake in the preheated oven for 18-20 minutes or until the bottom of the cookie is slightly browned. Remove and allow to cool down on a wire rack.

Rub a little bit of ground cinnamon onto each finger cookie, and brush with food coloring if desired. Raspberry or strawberry can also be used.