Cream together softened butter and sugar in a bowl until the mixture is light and fluffy, and you can see the sugar starting to dissolve.
Stir in the vanilla extract and half of the egg, mixing until fully combined; the dough will begin to come together with a slightly sticky texture.
In a separate bowl, sift the all-purpose flour and almond meal together to ensure an even mix.
Gradually add the dry ingredients to the wet mixture, folding gently until a cohesive dough forms. If it feels too sticky, chill it in the fridge for 15 minutes to relax.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the dough into small portions and roll each into a thin, elongated finger shape, tapering the ends slightly for a knobby effect.
Place each finger shape on the prepared baking sheet, spacing them a couple of inches apart to allow for spreading.
Use the back of a knife or a small sharp tool to press small indentations near one end of each finger to mimic knuckles, and press crushed almonds onto the top for fingernails.
Bake in the preheated oven for about 15 minutes, or until the fingers are golden brown and appear cracked or gnarled.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely; they will firm up as they cool.
Once cooled, arrange the creepy fingers on a platter and serve, adding extra crushed almonds or sprinkles if desired for a more realistic effect. Enjoy these spooky treats!
