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Combine the butter, sugar, egg, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder and salt; continue beating. Refrigerate 20-30 minutes. Preheat ovento 325 degrees. Lightly grease baking sheets. Remove dough from refrigerator in small amounts. Scoop 1 teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press 1 almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each cookie to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. Bake 10-12 minutes or until done.
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