Preheat the oven to 325 F/160 C

Line 2 baking sheets with parchment paper or Silpat mats.

In a bowl sieve all the dry ingredients (flour, baking powder ,salt and ginger).

In a stand mixer with the paddle attachment cream the butter and eggs till well combined (3 mins). Add the vanilla essence and a beaten egg and mix until smooth.

Add the dry ingredients a third at a time and beat until mixture comes together to form a dough.

Divide the dough in half. Portion each half into 15 pieces.

Roll each piece between your hands to form a finger shape about 4 inches long. Place each finger on the baking sheet and pinch the dough to form knuckles.

Use a knife to cut 3 or 4 horizontal grooves in the center of the knuckle. Press down with your finger at the tip to create a nail bed.

Repeat with the remaining pieces till you have filled both baking sheets with 30 fingers (15 on each baking sheet).

Use a paint brush to apply the red gel food color to the cuticles of all the nail beds and the bottoms of each finger. Place an almond on each nail bed.

Bake in the oven for 16 to 18 minutes until lightly golden.

Remove from the oven a place on a wire rack to cool completely.

MAKES 30