In a large bowl, cream 1/2 cup softened butter with 1/3 cup sugar until light, about 2 minutes.

Beat in 1 egg, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until smooth.

Whisk together 1¼ cups flour, ¾ teaspoon baking powder, and ¼ teaspoon salt. Gradually add to butter mixture until a dough forms.

Divide dough into 24 pieces; roll each into a 3-inch log. Press knuckle indentations with a knife and insert a slivered almond at each tip. Chill logs on a tray for 30 minutes.

Preheat oven to 350°F (175°C). Roll chilled logs in extra sugar and place 1 inch apart on a parchment-lined baking sheet.

Bake for 12 minutes, until edges are lightly golden.

Warm 1/3 cup strawberry jam with a drop of red gel coloring in the microwave. Using a toothpick, dot jam at the base of each almond nail for a blood effect. Cool on the pan for 5 minutes.