In a food processor or stand up mixer, place the softened butter, mascarpone, sugar, extract and salt and whisk until creamy.
Add the dry ingredients and whisk until the dough forms a ball.
Add a little more flour at a time until the dough forms and ball and is not sticking to the fingers.
Roll out the dough between 2 pieces of parchment paper, to about 1/2 inch thickness. Chill for 30 minutes.
Preheat oven to 350.
Place parchment paper onto cookie sheets.
With a sharp knife cut the dough into strips about 4 inches long by 1/2 inch wide. It helps to dip the knife into cold water after a few slices to keep the slices clean.
Gently roll each strip into cylinders, resembling a finger, shaping the ends to a rounded edge.
Place each finger on a prepared baking sheet.
With raw, still brown almonds, at the end of the finger, press almond at the top to resemble a fingernail.
With a butter knife or round toothpick, press wrinkles into the fingers.
Bake 15-18 minutes, until golden brown in color.
Cool and enjoy or store in an airtight container in the fridge until ready to serve. Allow to sit out to room temperature just before serving.
Notes
For an added creepy touch, a few drops of green food coloring can be added to the dough. For a more ethnic witch, needing a bit more color, replace 2 tablespoons of flour with cocoa powder to the witch finger cookie recipe. For an added touch, raspberry jam or strawberry jam can be brushed around the nail bed before placing the almond, for a bit of creepy blood!