In a mixing bowl cream the butter until soft, then add the powdered sugar and mix for 3-4 more minutes using a stand mixer.
Add egg, vanilla extract, baking powder, almond extract, and mix.
Add in flour and salt and mix.
Refrigerate batter for half an hour.
Take out the batter in batches, create fingers shapes by rolling the dough in your hands, and use a knife to create wrinkles on the joints. Press a halved almond to the tip and place on a baking tray lined with parchment paper.
Bake for 20 minutes on 160c degrees.
When cookies are cooled down, decorate with ground cinnamon by rubbing it in the joints and around the nails. You can also decorate by adding some red food colouring or red jam.