The brown butter, flaky salt and gooey lotus center all work together to make a delicious treat!

Ingredients:

Cookie Dough:

• 225g unsalted butter, room temperature
• 250g sugar
• 1 egg + 1 yolk
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 tsp baking powder
• 2 1/2 cups all-purpose flour

Almond Cream:

• 100g softened butter
• 150g powdered sugar
• 200g ground almonds
• 2 eggs
• 30g cornflour
• 1 tsp vanilla extract
• 1 tsp almond extract (for extra fragrance!)

Toppings:

• Fresh blueberries
• Sliced almonds
• Marzipan crumble

Instructions:

1. Cream butter and sugar until fluffy. Add eggs, vanilla, salt, and baking powder. Mix in flour
2. Scoop dough onto a lined tray, bake at 350F for 10-12 minutes until edges are golden
3. While the cookies bake, beat all almond cream ingredients until smooth and creamy
4. Reduce oven to 300F. Press the centers of the cookies with a glass to create wells
5. Spread almond cream in the center. Put blueberries, sliced almonds, and marzipan as well. Bake for 5-8 more minutes
6. Cool completely before serving

Consider storing these cookies in a cookie jar for future snacking!