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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat.
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3
Set aside.
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4
In a medium bowl, whisk together the flour, baking powder and salt.
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5
Set aside.
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6
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes.
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7
Beat in the egg and vanilla until smooth.
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8
Gradually beat in the flour mixture until a dough forms.
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9
Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick.
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10
Firmly press a sliced almond into the end of each finger to make fingernails.
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11
Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles.
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12
Press the dough on either side of the cuts to shape the knuckles.
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13
Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes.
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14
Transfer the fingers to a wire rack and cool completely.
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15
In a small saucepan, heat the jam over low heat until warm, about 2 minutes.
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16
Dip the blunt ends of the fingers in the warm jam and arrange on a platter.
