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Cream butter, brown sugar, granulated sugar, and powdered sugar for 2 mins
Add egg, egg yolk, almond extract, and vanilla extract. Mix.
In a separate bowl, whisk flour, almond flour, baking powder, baking soda, and salt. Gradually add to butter mixture.
Separate dough into 12 even balls and store in the fridge for a few hours.
In a medium-sized bowl, whisk melted butter, granulated sugar, almond extract, vanilla extract, and salt.
Whisk in almond flour until fully incorporated.
Set aside roughly ⅓ of the frangipane filling to use as a topping. Divide the remaining ⅔ of mixture into 12 even balls to use as the filling.
Store frangipane filling in the fridge as the dough chills.
Preheat oven to 350 degrees and line sheet w parchment.
Flatten the cookie dough balls into a disk shape, resting a ball of frangipane dough on top. Close the dough around the frangipane filling and set on a baking sheet. Repeat with remaining dough and frangipane balls.
Take the set-aside frangipane mixture and evenly add a small amount to each cookie by flattening it into a small disk and pressing it onto the top of the cookie ball. Repeat for each cookie.
Gently press several toasted almonds on top.
Bake for 15-20 minutes, or until golden on the outside. Top with flakey sea salt.
Once cooled, sift powdered sugar onto the top and enjoy!