Preheat oven to 350°F (176°C).

In a large bowl, beat the butter until light and fluffy, then add the shredded cheese and mix until well combined.

In a separate bowl, mix together the flour, salt, and cayenne pepper.

Add the flour mixture to the cheese mixture, stirring until a dough forms. (You may need to use your hands to mix it thoroughly.)

For large witch fingers, roll out a scant tablespoon of dough into a finger shape; for smaller fingers, use about a teaspoon.

Place each “finger” on an ungreased baking sheet, and press a slivered almond slice onto the tip for a “fingernail.”

For a realistic effect, use a toothpick to add wrinkle lines along each finger.

Bake for 15 minutes for large fingers or 12-14 minutes for smaller ones.

Let cool before serving or store in an airtight container for up to 5 days.