In a large mixing bowl, cream together the softened butter and brown sugar using a spatula until smooth and fluffy.

Add the egg, salt, and vanilla extract. Mix until well combined.

Stir in the pistachio paste and food coloring.

Add pistachio jam and green food coloring into the mixture.

Sift in the flour and gently fold it into the mixture using a spatula. Do not overmix.

Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm it up.

While the dough chills, blanch the almonds:

Microwave almonds with water for 30–60 seconds. Drain, rinse, and peel off the skins. Set aside.

After chilling, divide the dough into 30 equal portions.

Roll each portion into a 3-inch (7–8 cm) cylinder.

Place on a parchment-lined baking tray.

Shape each into a “finger”. Add small wrinkles for knuckles. Taper one end slightly to resemble a fingertip.

Press a blanched almond at the tip to create the “nail.”

Chill the shaped cookies in the fridge for another 30 minutes.

Preheat an oven to 375°F (190°C)..

Bake for 20–25 minutes, or until the cookies are lightly golden.

Let them cool slightly.

Gently remove the almond “nail,” pipe a small amount of jam into the cavity, then press the almond back in.

Serve once cookies are completely cool for best texture and creepy effect.