Preheat oven to 350° F. Cover 2 sheet pans with parchment paper and set aside.
Using a small brush, paint the top half of each almond with some food coloring, and allow to dry on a wax paper-lined sheet pan. They may remain tacky, but will dry in the oven when baked.
In the bowl of an electric mixer, using the paddle attachment, cream the butter and two sugars on medium speed until just blended.
Add the egg yolk and vanilla and blend on low speed.
In a small bowl whisk together the flour and Matcha powder. On low speed, add the mixture to the mixer and blend well.
Wrap dough in plastic wrap, flatten into a disc, and chill in the refrigerator for about 30 minutes.
Divide one half of the dough into 13 pieces. Roll each piece on a work surface into an approximate 3-4 inch long log, tapered at one end.
Lightly squeeze the log in two places, equidistant from each other, to simulate the knuckles on a finger. If you desire to make a thumb, only make one knuckle. The knuckles can be shaped to be more knobby, and score each knuckle lightly with the tip of a knife. Place fingers on the prepared sheet pan, spaced evenly.
Repeat steps 7 and 8 with the remaining half of dough.
Using a pastry brush, brush the tapered end of each finger with some egg white. Press one painted almond onto the tip of each finger.
Bake for about 12 minutes or until just lightly browned.
Cool completely. Serve on a spooky Halloween platter or bowl.