Combine the butter, sugar, egg, almond and vanilla essence in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating. Refrigerate 20 to 30 minutes.
Preheat oven to 165 degrees C. Lightly grease baking trays.
Remove dough from refrigerator in small amounts. Scoop 1 large teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped biscuit. Press one almond into one end of each “finger” to give the appearance of a long fingernail. Squeeze biscuit near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the biscuits on the baking trays.
Bake in the preheated oven until slightly golden in color, 20 to 25 minutes.
Remove the almond from the end of each biscuit; squeeze a small amount of red icing into the cavity; replace the almond so the icing oozes out around the tip of the biscuits.