• In a large mixing bowl, cream together the butter and powdered sugar until smooth and fluffy. Add in the vanilla extract and the egg, mixing well until fully incorporated and silky.
• In a separate bowl, sift together the all-purpose flour, almond flour, salt, baking powder, and creamer powder to ensure even distribution. Gradually pour the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain a tender texture. Gather the dough into a dome shape, place it inside a ziplock bag, and refrigerate for at least 1 hour to firm up.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Divide the chilled dough into four equal portions. Roll each portion out to about ¼ inch thickness. Using a sharp knife, cut the dough into strips approximately ½ inch wide. Carefully transfer the strips onto the prepared baking sheets, keeping each stick as straight as possible. A straight-edged ruler can help guide the lines neatly. Leave about ½ inch space between each stick to allow for even baking.
• Bake the cookie sticks for 12 to 14 minutes, or until they are set and lightly golden around the edges. If using a smaller or darker-colored baking tray, reduce the baking time slightly to prevent overbrowning. Allow the sticks to cool completely on a wire rack.

Chocolate Dipping/Decoration

• Set up a double boiler over low heat and begin melting the semi-sweet chocolate chips. Once the chocolate is about three-quarters melted, stir in ½ tablespoon of vegetable oil. Continue stirring until the chocolate becomes glossy and smooth.
• Repeat the same melting process for the white chocolate chips, also adding ½ tablespoon of oil once mostly melted. Once the white chocolate cools slightly, transfer it into a piping bag or a ziplock bag with a tiny snipped corner for easy drizzling.
• To assemble, dip each cooled cookie stick into the dark chocolate. Use a spoon to help coat and smooth the chocolate evenly along the surface. Place the dipped sticks on a wire rack to allow the chocolate to set. Once the dark chocolate layer is firm, drizzle the sticks with white chocolate in decorative patterns and immediately sprinkle with dehydrated strawberry flakes or crushed almonds.
• Lay the finished Pepero sticks on a tray and allow them to dry completely before serving or packaging.