In a stand mixer fitted with the paddle attachment, combine the flour, butter, and almond flour. Mix on low speed until the mixture resembles coarse crumbs.

Add the powdered sugar, vanilla extract, salt, and egg yolks. Continue mixing while slowly pouring in the heavy cream, until the dough comes together.

Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours, or up to overnight.

In the clean bowl of a stand mixer, beat the marzipan and rose water with the paddle attachment until smooth and pliable.

Roll the marzipan into small balls, about ½ ounce (15 grams) each.

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thick. Use a 3-inch (7.5 cm) cookie cutter to cut out rounds. Place a marzipan ball in the center of each dough circle, flattening the marzipan slightly. Fold the dough edges up to form a triangle, pinching firmly at the corners to seal. Arrange the cookies on the prepared baking sheets, spacing them 1 inch (2.5 cm) apart.

Bake for 15–20 minutes, until the cookies are lightly golden. Let cool completely on wire racks.

Dip the top of each cooled cookie into the melted ruby chocolate, letting the excess drip off. Place on a wire rack to set.

While the chocolate is still wet, sprinkle with freeze-dried berries. Let the chocolate harden completely.

Dust with powdered sugar before serving.

Store in an airtight container at room temperature for up to 5 days.