Preheat oven to 325ºF.

Using a stand mixer, whisk together butter and powdered sugar until creamed (light yellow in color)

Add egg, vanilla and almond extracts, whisk to combine.

In a separate bowl whisk together both flours, baking powder and salt.

Add the flour mixture to the butter in the mixer and beat until smooth.

Cover the dough and refrigerate for 30 minutes.

With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie.

Shape and thicken the middle of the cookie to form a knuckle.

Slightly flatten the front of the finger to create a nail bed. Break off the other end of the finger.

Keep dough fingers a little on the thin side as the cookie will puff and grow while baking. If dough gets sticky and hard to work with, place back in the refrigerator for a little while.

Using a small butter knife, make knuckle marks and wrinkles on each finger.

Place cookie fingers on a baking sheet lined with parchment paper or silicone baking mat.

Bake 20-25 minutes, until fingers are slightly golden.

Remove from the oven and let cool on the baking sheet for 2-3 minutes. Place cookies on a cooling rack to finish cooling.

When cookies have completely cooled, add the "nails" using the almond slices and strawberry jam. Using a small butter knife, spread on the flattened side of each finger cookie a thin layer of strawberry jam. Press onto the jam 1 sliced almond. Wipe off any excess jam.

Return cookie to the cooling rack to dry.

For the bloody end of the finger, place white chocolate in a small microwave-safe bowl. Heat on high for 20 seconds. Stir chocolate and cook again on high for 20 more seconds.

Continue doing this until the chocolate starts to soften, then stir in
8 drops of red dye. Continue to heat in 20 second intervals, until all the chocolate is smooth and melted, adding more color if needed to reach your desired redness.

Dip broken end of finger into the melted red chocolate.

Use a fork or toothpick to drizzle more of the melted chocolate onto the finger cookies to resemble blood drippings.

Return cookie back to cooling rack to completely dry and for the chocolate to harden, about 20 minutes.

Store in airtight container for up to 1 week.