Witches’ finger cookies served with red velvet hot chocolate ‘blood’ make a spooktacular treat for Halloween!

225 g (2 sticks) softened unsalted butter

145 g (1 cup) icing (powdered) sugar

1 large egg

1 tsp vanilla extract

1/2 tsp almond extract

360 g (3 cups) plain (all-purpose) flour

1 tsp salt

1/4 tsp baking powder

110 g (3/4 cup) blanched almonds (halved)

ground cinnamon

red gel food colouring

a little melted chocolate if needed

2 Tbsp cream cheese (regular or low fat is fine)

240 ml (1 cup) milk

1 tsp cornflour (cornstarch)

40 g (1.5 oz) dark chocolate (chopped)

1/2 tsp vanilla extract

1/2 Tbsp granulated sugar

pinch salt