In a large mixing bowl, beat together 226 g of softened unsalted butter, 140 g of confectioner's sugar, and 1 tsp of sea salt using an electric mixer on medium speed until creamy and pale, about 3-5 minutes.

Add in 4 large egg yolks and 5 mL of vanilla extract. Mix on low speed until well incorporated.

If adding natural colors, divide the mixture and gradually mix in colorings until desired colors are reached.

In a separate bowl, whisk together 454 g of all-purpose flour and ¼ tsp of baking powder. Gradually add to wet ingredients and mix until a soft dough forms.

Gather the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes.

Preheat oven to 325°F (163°C). Shape dough into finger-like forms and press a blanched almond onto the tip of each.

Place shaped cookies on a baking sheet lined with parchment and freeze for 40-60 minutes.

Bake cookies for 20-25 minutes or until lightly browned on the edges.

Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack. Use jam or chocolate to reattach almonds.