Heat oven to 375°F. Roll aluminium foil into two large logs and place on baking sheet; place another piece of foil over each log and set aside.
Meanwhile, combine sugar and cinnamon in a small bowl. Unroll breadstick dough and cut each rectangle crosswise into 4 equal strips. Cut the top end of each breadstick strip into a small triangle and taper into a fingertip shape. Use a knife to imprint knuckles. Roll fingers in melted butter and place on the baking sheet so they drape over foil logs.
Sprinkle fingers with cinnmon-sugar mixture. Brush tapered ends with egg, and stick an almond sliver on each to make a fingernail. Bake for 8 to 10 minutes, or until golden brown. Let cool completely.