Melt 1 cup unsalted butter with 1 teaspoon finely chopped rosemary over low heat for 2 to 3 minutes until fragrant. Cool to room temperature.

Beat the cooled rosemary butter with 1 cup powdered sugar and 2 tablespoons granulated sugar until smooth and creamy.

Beat in 1 egg yolk and 1 teaspoon vanilla extract.

In another bowl, whisk together 2 cups all-purpose flour, 3/4 cup almond flour, and 1/2 teaspoon fine salt.

Combine the dry ingredients with the wet until a soft dough forms. If too soft, add a tablespoon of flour.

Divide the dough in half, flatten into discs, wrap, and chill for 1 to 2 hours.

Preheat your oven to 350°F (175°C). Roll out one disc of dough on floured parchment to about 1/8 inch thick.

Cut out cookies with a 2-2.5 inch cutter. For half the cookies, use a smaller cutter to create a window.

Chill the cut cookies for 10 minutes before baking.

Bake for 9 to 12 minutes until edges are just golden. Cool completely on a rack.

Dust the top cookies with powdered sugar. Spread 1 to 2 teaspoons of salted caramel on each bottom cookie. Sprinkle with flaky salt and cap with the top cookie.

If the caramel is runny, chill the assembled cookies for 10 minutes before serving.