This recipe makes about 36 fingers so reserve 36 nuts for later use; process remaining nuts in food
processor until finely ground.
Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy.
Gradually beat in flour. Stir in almond meal. It will be stiff. Divide into 36 balls (about 1 tbsp each)
Roll each into fingers and place 2 inches apart on baking sheets that has been greased.
Press 1 of the reserved almonds into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
Bake at preheated 325 F for 15 to 20 minute or until lightly browned.
Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.
Once cooled, paint gel food lightly on each nails.