In a mixing bowl, combine 226 g of softened unsalted butter, 140 g of confectioner's sugar, and 1 teaspoon of sea salt. Use an electric mixer to cream the mixture on medium speed for about 3-5 minutes.

Add 4 egg yolks and 5 mL of vanilla extract to the creamed mixture. Mix well on medium speed until fully incorporated and smooth, about 1-2 minutes.

Divide the batter into portions and mix in your choice of colorings: 4-6 g matcha powder, 20-30 g purple sweet potato powder, or 5-15 g cocoa powder.

In a separate bowl, whisk together 454 g of all-purpose flour and ¼ teaspoon of baking powder. Gradually fold this into the colored butter batter until a soft dough forms.

Shape the soft dough into a disc, wrap it tightly, and chill in the refrigerator for 20-30 minutes.

Roll tablespoon-sized portions into finger shapes, roughly 4 inches long, squeezing at two areas to create knuckle joints.

Use a butter knife to gently score the dough where the knuckles would be. Press a whole blanched almond at the tip of each finger.

Transfer shaped cookies onto a lined baking tray and freeze for 40-60 minutes.

Preheat your oven to 325°F (163°C).

Bake the frozen cookies for 20-25 minutes, until the bottoms are lightly browned.

After cooling completely, gently remove the almonds from the tips, fill with a tablespoon of jam, and reattach the almonds.

Brush cocoa powder lightly on the fingers, drizzle red cake writing gel, and optionally dip or drizzle melted white chocolate.