Heat butter in a small saucepan over medium-low, and simmer, undisturbed, until white milk solids rise to the top, about 5 minutes. Remove from heat, and let stand 5 minutes. Skim off and discard white layer on top. Chill clarified butter in refrigerator until just warm to the touch before using, 20 to 30 minutes. Set aside at room temperature.

Stir together flour and 7 tablespoons clarified butter in a medium bowl using your hand until combined. Gradually add ⅓ cup lukewarm water and food coloring, if using, stirring with your hand until well incorporated.

Knead dough on a clean surface by folding dough over itself and punching out any air bubbles, about 15 minutes. (Dough will be supple and tacky but not completely smooth and will bounce back slightly when pressed.) Wrap dough in plastic wrap; chill at least 2 hours or up to 24 hours. Let stand at room temperature until slightly softened before using, about 30 minutes or, if refrigerated overnight, 2 hours.

Stir together almond flour and powdered sugar in a medium bowl using your hand until combined. Gradually add rosewater and almond extract, stirring with your hand until combined. (Paste will be sticky and wet but will become firmer as you work with it.) Divide into 24 equal portions (about 1 ½ teaspoons each); shape each into a 2 ¾-inch log. Cover logs with a damp towel; set aside.

Preheat oven to 325°F. Roll out softened dough into an 18- x 12-inch rectangle on a clean surface. Cut dough into 24 (3-inch) squares; cover loosely with plastic wrap. (Use a dampened towel to keep hands slightly moist throughout the rolling process.) Working with 1 dough square at a time, place 1 almond paste log along bottom edge of dough square. Roll dough around almond paste. Gently stretch and roll until filled dough tube is 4 ½ inches long, pressing almond paste back inside tube as needed. Bend dough tube into a ring, widening one end so it can slide over opposite end to form a ring shape. Lightly grease hands with clarified butter; shape cookie until smooth. Repeat with remaining dough and almond paste, keeping rings covered with plastic wrap while working.

Place cookies ½ inch apart on a parchment paper–lined baking sheet. Brush tops with clarified butter, and garnish with dried rose petals, if desired. (Reserve any remaining clarified butter for another use.)

Place baking sheet in preheated oven, and immediately reduce oven temperature to 300°F. Bake at 300°F until outsides of cookies feel dry and bottoms are very lightly golden, about 20 minutes. Serve warm, or let cool to room temperature.