Cream together the softened unsalted butter, confectioner's sugar, and sea salt using an electric mixer on medium speed until light and fluffy, about 3–5 minutes.

Add the room temperature egg yolks and vanilla extract to the creamed mixture. Mix until fully incorporated, about 1–2 minutes.

Divide the dough and incorporate matcha powder, purple sweet potato powder, or cocoa powder for colors. Stir until blended.

Whisk together the all-purpose flour and baking powder in a separate bowl, and gradually fold into the colored butter mixture.

Wrap the dough in plastic wrap and chill in the refrigerator for 20–30 minutes.

Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.

Remove the chilled dough and portion into 16–20 g pieces. Shape into fingers with knuckles and place an almond at the tip.

Arrange cookies on trays and freeze for 40–60 minutes.

Bake in the preheated oven for 20–25 minutes or until light golden.

Once cooled, remove almonds and add a dollop of jam before replacing the almonds.

Decorate with cocoa powder and red cake writing gel for finishing touches.