Instructions

1. 1

   In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes, until creamy and evenly combined. It's ready when the mixture looks pale and creamy, without visible lumps of butter.

2. 2

   Beat in the egg, vanilla extract, and almond extract on medium speed for 30 seconds. Add the flour and salt, then mix on low speed just until a soft dough forms. It's ready when the dough holds together when pressed and no dry flour remains.

3. 3

   Divide the dough into two portions, flatten each into a disk, wrap, and refrigerate for 30 minutes to firm it enough to shape without excessive spreading. It's ready when the dough feels cool and firm but can still be rolled without cracking.

4. 4

   Heat the oven to 350°F and line a large baking sheet with parchment paper. Remove one dough portion from the refrigerator and keep the other chilled while shaping the first batch (about 5 minutes).

5. 5

   Roll level tablespoons of dough into slender finger-shaped logs about 3 to 4 inches long, tapering one end slightly. Arrange them about 1 inch apart on the prepared baking sheet (about 10 minutes). It's ready when the fingers are narrow and slightly irregular rather than perfectly cylindrical.

6. 6

   Press an almond firmly onto each tapered fingertip, then use a small paring knife to score two or three shallow lines at the knuckles. Chill the shaped cookies on the baking sheet for 10 minutes. It's ready when the almond tips are secure and the dough feels firm enough to retain the scored lines.

7. 7

   Bake at 350°F for 10 to 12 minutes, until the cookies are set and only lightly golden along the bottoms. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. It's ready when the fingers hold their shape, the edges look dry, and the bottoms are lightly golden without deeply browned tops.

8. 8

   Repeat the shaping, chilling, and baking process with the remaining dough. Once all cookies are completely cool, gently lift each almond, dab a small amount of raspberry jam underneath, and press the almond back into place so a little jam shows around the nail (about 26 minutes). It's ready when the almonds are secure and small red streaks of jam resemble blood without making the cookies soggy.

Used in this recipe: Baking Sheet · Hand Mixer · Cooling Rack (Amazon, affiliate links)