In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.
Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate or waxed paper to dry. Set aside.
Heat oven to 375°F. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased cookie sheets, place shapes 2 inches apart.
Press almond, colored side up, into one end of each “toe” to look like toenail. About 1 inch from each end of each “toe,” squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.
Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.