Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

In a large mixing bowl, combine the softened unsalted butter and fine granulated sugar. Beat them together on medium speed for about 3-4 minutes until pale and fluffy.

Add the large egg, cherry blossom extract, and pure vanilla extract to your creamed mixture. Mix on low speed until smooth and well combined.

In a separate mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Gradually fold this dry mixture into the wet ingredients.

Using a tablespoon, scoop out portions of the cookie dough and roll them into balls. Optionally, lightly coat each ball in sugar.

Place the cookie dough balls on the prepared baking sheets, leaving space between them. Gently press a salted preserved cherry blossom into the center of each cookie ball.

Bake the cookies in the preheated oven for 10-12 minutes, watching for the edges to set while the tops remain pale and soft.

Allow the cookies to cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely.