Bring 345 g unsalted butter and 3 eggs to room temperature.

Beat 235 g unsalted butter with 230 g white granulated sugar and 110 g brown sugar until light and creamy.

Mix 1 egg, 1 egg yolk, vanilla extract, and salt into the butter mixture.

Whisk 450 g wheat flour with baking powder.

Fold the flour mixture into the wet mixture until a dough forms.

Cover the dough and chill it for 15 minutes.

Beat 110 g unsalted butter with 110 g white granulated sugar until creamy.

Mix 2 eggs into the almond cream base.

Fold 150 g raw ground Marcona almonds, 40 g wheat flour, and salt into the almond cream.

Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.

Scoop the chilled dough into 16 equal balls and place them on the baking sheet.

Press a deep well into each dough ball and fill each well with almond cream.

Sprinkle the cookies lightly with white granulated sugar and bake for 15 minutes.

Cool the cookies on the baking sheet, then transfer them to a cooling rack.