Cream the softened unsalted butter, confectioner's sugar, and sea salt until light and fluffy, about 3-5 minutes.

Add the egg yolks and vanilla extract, mixing until well blended and smooth.

Whisk together the all-purpose flour and baking powder, then fold into the wet mixture.

Divide the dough and color portions with matcha, purple sweet potato, or cocoa powder.

Shape about 1 tablespoon of dough into a finger shape and create knuckles.

Press a whole blanched almond into the tip of each finger.

Freeze the shaped cookies on a parchment-lined tray for at least 1 hour.

Preheat the oven to 325°F (163°C).

Bake the frozen cookies for 20-25 minutes until slightly golden on the bottom.

Cool the cookies on the tray for 5 minutes before transferring to a wire rack.

Decorate with strawberry or raspberry jam and dust with cocoa powder.

Using red cake writing gel, add gory details and drizzle melted white chocolate on top.