Soak the Almonds: Place the blanched almonds in a small bowl of water for at least 15 minutes. This makes them easier to slice without breaking.

Shape the Fingers: Cut each sausage into two pieces (they don’t have to be identical in length to look more realistic).

Create the Details: Using a small paring knife, make light horizontal incisions in the middle of each piece to mimic the wrinkles of finger knuckles.

Prep the Tip: At one end of each piece, carefully slice off a small, flat sliver of the sausage to create a "nail bed" where the almond will sit.

Slice the "Nails": Take your soaked almonds and carefully slice them into thin slivers (lamellas). If you prefer, you can also buy pre-sliced blanched almonds at the store.

Attach the Nails: Place one almond sliver on the flattened tip of each sausage piece to act as the fingernail.

Add the "Gore": Smear a generous amount of concentrated tomato paste on the opposite (severed) end of the sausage. The thickness and deep red color of the paste create a perfectly spooky "bloody" effect.