Place the egg whites into a clean mixer bowl, add sugar, and mix on high speed, beating until the egg whites are stiff and fluffy. Add honey and mix again for another minute, then gently stir in essence.
In another bowl combine the almond flour, plain flour, and baking powder, whisking to combine thoroughly.
Gently fold these dry ingredients into the egg white mixture, folding carefully not to deflate the egg whites. Let this rest for 30 minutes.
In the meantime, preheat the oven to 150°C (fan-forced) and line two trays with baking paper.
Roll approximately 2 tablespoons of mixture into the shape of a finger. Gently push an almond into the tip like a fingernail. To make them more witch-like, roll the mixture slightly crooked.
With the tip of a knife, score the top of each finger to resemble the creases of the knuckle.
Bake for 10-12 minutes, and allow to cool for 5 minutes on the tray before transferring to a rack to cool completely.