Preheat oven to 325° F. Combine dry ingredients. Lightly grease a cookie sheet.
In a large bowl, beat together butter, sugar, egg, almond extract and vanilla, beat in dry ingredients. Cover and refrigerate dough for 30 minutes.
Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press an almond firmly into one end for nail. Squeeze in center to create a knuckle shape and use a paring knife make slashes in several places to form knuckle.
Place cookies on the prepared cookie sheet and bake for 20-25 minutes or until pale golden. Remove from cookie sheet and let cool on a wire rack. Repeat with remaining dough.
Once the cookies are cool, remove the almonds one by one and squirt some of the decorator gel in the "cuticle" are of the finger, placing the almond back. The gel will squeeze up around the nail giving the impression of gory cuticles, and when the gel stiffens it will hold the almond in place.