Preheat oven to 350 degrees Fahrenheit. In a medium bowl, beat margarine and salt until creamy. Add confectioners’ sugar and almond flour and beat until combined. Add the egg and mix until fully incorporated. Add the flour and mix for two minutes on medium-high speed, until a dough forms.

Flour a nonstick baking mat and roll out the dough. Using a mask cookie cutter, cut out cookie shapes. Remove the extra dough, being careful not to move the cookies. Reroll the extra dough and cut out more cookie masks until all the dough is used. Bake 10 to 12 minutes, until light golden.

In an electric mixer, beat the whip topping until stiff peaks form. Add the vanilla pudding mix and beat until thickened. Add vanilla extract, almond extract, and confectioners’ sugar and mix on high speed until just combined. Do not overmix.

Divide the cream evenly between two bowls. Set aside one bowl to use for assembly. Reserve the cream in the second bowl for the Lotus coffee cream (below).

Blend together the strawberries, mint, lemon juice, and orange juice until smooth. Transfer to a pot and whisk in the diluted cornstarch. Bring to a boil and simmer for five minutes, until thickened.

Remove from heat and stir in the strawberry jello mix. Let cool for 30 minutes.

Stir in the vanilla pudding mix. Refrigerate for 30 minutes or until fully chilled.

In a small bowl, combine the Lotus spread, diluted coffee, coffee liqueur, and salt. In the bowl of a mixer, beat the Lotus mixture with the reserved vanilla cream (from step 4) on medium-high speed until fully incorporated. The mixture should be thick and smooth.

In a saucepan, melt together the chocolate, whip topping, vanilla extract, and coffee liqueur. Remove from heat and set aside for 15 minutes to begin cooling. Cover with plastic wrap, placing it directly on the chocolate sauce to prevent a skin from forming. Set aside to finish cooling.

Divide the cookies into four equal piles. Fit two of the piping bags with star tips. Fill one bag with the vanilla cream and the other with the Lotus coffee cream. Pipe vanilla cream onto the cookies from the first pile and Lotus coffee cream onto the cookies from the second pile.

Divide the cookies into four equal piles. Fit two of the piping bags with star tips. Fill one bag with the vanilla cream and the other with the Lotus coffee cream. Pipe vanilla cream onto the cookies from the first pile and Lotus coffee cream onto the cookies from the second pile.

Decorate the top cookies (the two remaining piles). For the cookies covered with vanilla cream and strawberry sauce, dust the cookies from one of the remaining piles with freeze-dried strawberry powder and sprinkle with lemon and lime zest.

For the cookies covered with Lotus coffee cream and chocolate sauce, melt some baking chocolate in a double boiler. Using a paintbrush, paint chocolate strokes over the cookies from the last pile. Sprinkle with hazelnut brittle topping and Lotus crunch topping.