Working with one quarter of the dough at a time and keeping remainder refrigerated, use about 16-18 grams of dough at a time and roll into finger shape for each cookie. Press half-almond firmly into one end to act as a finger-nail. You'll notice that your hands are warming the dough a lot and making it easier to work with.
Squeeze in center to create knuckle shape. Using paring knife, make slashes in several places to form knuckle wrinkles. (Look at your own finger.)
Place each finger on a plate. Once you've done about 12-15 of them, put the plate into the freezer while the oven is heating (that's the next step).
Heat oven to 375°F / 160°C
Line a baking sheet with parchment paper.
When the oven is heated, place the fingers onto a parchment-lined baking sheets. With the freezing they shouldn't spread too much so you can crowd a bit.
Bake for 12-15 minutes or until golden. (This would be a good time to form the next batch and put them into the freezer.)
Let cool for 3-5 minutes on the baking sheet then move to a cooling rack to cool completely -- 30+ minutes.
Let sheet pan cool completely before doing the next batch.