In a large mixing bowl, dissolve the yeast and brown sugar in the warm water.
Stir in flour and salt, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (or with the dough hook of the Kitchen Aid)
Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. The dough will at least double in size.
After dough has risen, punch down and cut into 8 pieces.
Combine 2 cups warm water and bicarb soda in a bowl.
Roll each piece into a rope, pencil thin. Cut into 'fingers' and dip into the bicarb soda solution.
Place an almond at the thinner end for the 'nail'.
Place on baking paper covered baking trays, and let rise 15 to 20 minutes.
Bake at 230 C (450 F) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.
