In the bowl of a stand mixer, fitted with a paddle attachment, cream together the sugar, butter and salt, being careful not to aerate the mixture. Add the flour and vanilla bean powder, and paddle until just combined. Wrap the dough in plastic wrap and place in the refrigerator for at least 2 hours or overnight. Roll the dough out to 1/8 in /0.3 cm thickness, and place onto a half sheet pan. Place a half sheet pan frame on top of the dough and trim the sides as necessary. Refrigerate the dough until ready to bake.
Place the butter in a saucepan and over medium heat. Continue to cook the butter until it becomes brown and smells very fragrant and nutty. Remove from heat immediately and allow the butter to solidify at room temperature. In the bowl of a stand mixer, fitted with a paddle attachment, cream together the brown butter and sugar until the mixture is light and fluffy. Add the vanilla extract and then alternately, add the almond flour and the eggs, scraping down the bowl as necessary. Mix until just combined.
Combine ingredients in the bowl of a stand mixer. Using the paddle attachment, mix the ingredients together over low-speed until clumps begin to form. Refrigerate until ready for use.
Spread a layer of raspberry marmalade onto the Shortbread Crust. Spread the Brown Butter Frangipane evenly on top of the jam, and add another layer of raspberry marmalade. Sprinkle with Orange Streusel. Bake at 325ºF/163ºC for 1 to 1 ½ hours, wrapping the frame in foil if the edges begin to darken too quickly. Allow the cake to cool completely before slicing. Cut into desired shape, dust with arctic white snow, and serve in petit four cup.
