Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together all dry ingredients (except sugar) until well combined, set aside.

Add the eggs and extract to the mix, beating well to combine. If you’re adding green food colouring, do so now.

With mixer turned down to low speed, slowly add dry ingredients mix to the mixing bowl of wet ingredients, and carefully mix until well incorporated and smooth.

Wrap dough ball in plastic film, chill for 1 hour. This is an important step for any gluten free cookie dough, don’t skip it!

Measure 1 tablespoon lumps of dough, roll each into a finger shape. Place on prepared baking sheets as you roll them

Press a blanched almond into one end of each cookie, to act as a “finger nail”. If you want to get fancy, remove the almond after placing it / forming a nail bed.

Use a small amount of raspberry jam to paint the “nailbed”, before replacing the almond nail and continuing on.

Use a paring knife to cut a few shallow “wrinkles” across each cookie, where the knuckles should be.

Cover and chill for 30 minutes.

Preheat oven to 350 F.

Bake cookies for 8-10 minutes, or until golden brown on the bottom.

Once completely cool store in an airtight container until serving.