Heat your oven to 160 degrees celsius.
Cream the butter and sugar until as white as possible.
Add lemon juice and egg, and beat.
In a separate bowl whisk the flour, cinnamon and baking powder so that it is well combined.
Add half the mix flour to the creamed butter and sugar. Combine on low speed until combined, add the second half of the flour combine on low speed until a soft cookie dough has formed.
Cover the dough in the mixing bowl with cling wrap or beeswax paper/wrap, and chill for 30 mins.
Roll small portions of the dough (around 2 teaspoons or half a tablespoon) into finger shapes. These shapes don't need to be perfect, in fact, the more knarled the better for witch finger cookies. Place on a lined cookie sheet.
Press a whole almond into one end of the finger, this will be the fingernail.
Use a small sharp knife to make lines to represent the knuckles.
Bake your cookies at 160 degrees Celsius for 10 minutes, they should be lightly golden on the underside when they are ready. Transfer to a cooking rack to cool.