In a large bowl, use an electric mixer to cream together room temperature butter, brown sugar, granulated sugar, and powdered sugar for 2 minutes, allowing the butter and sugar to fully incorporate.

Add 1 egg, 1 egg yolk, almond extract, and vanilla extract to the mixture and cream together until fully incorporated.

In a separate bowl, whisk together all purpose flour, almond flour, baking powder, baking soda, and salt. Gradually add mixture into the butter and sugar mixture, careful not to over-beat.

Separate dough into 12 even balls. Place on a parchment-lined baking sheet (or plate) and store in the fridge for a few hours.

In a medium-sized bowl, whisk together melted butter, granulated sugar, almond extract, vanilla extract, and salt.

Whisk in almond flour until fully incorporated.

Set aside roughly 1/3 of the frangipane filling to use as a topping. Divide the remaining 2/3 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.

Spread almonds evenly across a small oven safe dish, or parchment-lined baking sheet.

Let cook in the oven for 10-15 minutes, or until lightly golden-brown.

Preheat oven to 350 degrees. Spread parchment paper over two baking sheets.

Take cookie dough and frangipane filling out of the fridge. Flatten the cookie dough balls into a disk shape, resting a ball of frangipane dough in 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 designated for topping 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 onto the top of the frangipane topping.

Bake for 15-20 minutes, or until golden on the outside. Top with flakey sea salt as soon as the cookies are removed from the oven.

Once cooled, sift powdered sugar onto the top and enjoy!