Combine the butter, sugar, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer until fluffy.

In a bowl mix together flour, baking powder and salt. Add this gradually to the butter mixture and beat continually to make a smooth dough.

Cover the dough with cling wrap and refrigerate for 30 minutes.

Preheat oven to 325 degrees F / 165 degrees C. Lightly grease a baking tray or baking sheet.

Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie.

Press one almond into one end of each cookie. Squeeze cookie near the tip and near the center and make lines for knuckles with a tooth pick.

Arrange the shaped cookies on the baking tray and bake for 20 to 25 minutes or until the cookies are slightly golden in color. Allow to cool.

Remove the almond from the end of each cookie, apply a bit of jam or food gel into the cavity and replace the almond to cause the jam to ooze out around the tip of the cookie.