1. The butter is softened at room temperature; add in caster sugar, egg liquid and vanilla extract, and beat with a whisk
2. Mix low-gluten flour and baking powder, sift into the butter, mix slightly with a rubber spatula, and grab a uniform dough with your hands; wrap the dough with plastic wrap and put it in the refrigerator for 1 hour until the dough becomes hard
3. Take out the dough, divide it into small pieces, and rub it with your hands into strips with a thicker end and a slightly thinner end. The diameter is slightly smaller than that of your fingers, because it will swell during baking; take an almond and press it into the thinner end to make a "nail "
4. Then pinch out the shape of your fingers, use a scraper or a knife to cut a few wrinkles on the finger cake; put it in the preheated oven, 180 degrees for 15 minutes, adjust according to the temperature of your own oven, bake it and color it.
The best almonds are raw, and they tend to batter when they are cooked.