Pour boiling water over the almonds, leave to stand for a short time, rinse with cold water and remove the skin. Cut the almonds in half lengthwise with a knife. Separate the egg. Mix egg white, marzipan, icing sugar, flour and baking powder with the whisk of the hand mixer to a smooth mixture.
With moistened hands (sticks a little) form about 22 sticks (different length, 6-8 cm). Place them on a baking tray lined with baking paper, press almond halves on one side of each stick to form a fingernail.
Whisk the egg yolk and cream. Brush your fingers with it and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove and let cool on a cake rack.
If desired, decorate a few fingers with sugar writing.