Add flour, baking powder and salt to a large bowl and whisk to combined, set aside.
Combine egg, Cookie Butter, vanilla and maple syrup in a medium bowl and whisk until smooth.
Pour the wet mixture into the dry and continue folding the batter with a spatula until you have a thick dough. Press the dough into a ball shape and wrap in plastic wrap, then transfer to the fridge for 30 minutes.
Preheat oven to 350° F and line a large cookie sheet with parchment paper.
Remove the dough from the fridge and unwrap. Using a cookie scoop, scoop about 1 heaping tablespoon of dough out at a time, then use your hands to gently roll the dough into a finger shape, about 3 inches in length.
Roll the “tip” of the finger into a thinner section, then place the dough onto the cookie sheet.
Gently press an almond onto the tip of the dough to create a fingernail.
Then, gently pinch about half an inch above the tip of the dough, leave another half inch, then pinch again to create a knuckle shape.
Use a knife to gently press 3 lines onto the knuckle areas.
Continue until you’ve used up all the dough, yielding about 12 cookies.
Bake for 12 minutes or until cookies are golden brown, then remove from oven to cool completely.
Decorate each almond with frosting or colored gel to create a nail polish, then top with Halloween-themed sprinkles.