If you want color fingers nails, mix food color with some water. Then brush to color one side of almond slices. Otherwise just use as is.
Line a baking tray or use non stick cookie sheet. Preheat oven to 350 F or per package direction.
Unroll and place out some bread sticks onto flat surface (nonstick baking silicon mat if you have it)
Slice each bread sticks into 4 pieces of about 3 x 0.5 inch.
Use your fingers to roll each piece a bit, then taper on one end to make it shape like a finger.
Score some marks/lines across each piece with a knife like that of knuckle.
Arrange onto baking tray and repeat with other finger bread.
Once tray is filled, use your thumb to press down lightly to indent to narrow tapered end, then press a slice of almond on top.
Brush them all lightly with egg to add shine.
Bake for 10 to 12 minutes. Check back often till they're lightly golden brown.
Once done, transfer to wire rack to cool.
Serve these warm (and a bit crispy) along with pumpkin soup or your favorite Halloween soup. If they're becoming soggy, reheat in oven for 5-7 minutes or so.