Step‑by‑Step Instructions

• In a large mixing bowl, beat together the softened unsalted butter, confectioner's sugar, and sea salt until creamy and light, about 3-5 minutes.
• Add the egg yolks and vanilla extract to the butter mixture, mixing until well combined and smooth for another 2-3 minutes.
• Optionally, divide the dough into portions to mix in matcha, purple sweet potato, or cocoa powders for colorful batches.
• In a separate bowl, whisk together the all-purpose flour and baking powder, then add it to the wet mixture, folding gently.
• Wrap the dough in plastic wrap and refrigerate for 20-30 minutes to firm it up.
• Remove dough from refrigerator, scoop small portions, roll them into finger shapes and create 'knuckles'.
• Press a whole blanched almond firmly onto the tip of each finger.
• Place shaped cookies on a baking sheet and freeze for 40-60 minutes.
• Bake the cookies from frozen in a preheated oven for 20-25 minutes until the bottoms are lightly browned.
• Once cooled, gently remove the almonds and spoon jam into the nail bed before reattaching the almonds.
• Optionally, dust with cocoa powder, decorate with gel, and drizzle with melted white chocolate.