Adjust the oven rack to the middle position and preheat the oven to 325 degrees.

Spread the almonds on a baking sheet and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pan halfway through to ensure that the nuts toast evenly and to check that the nuts are not browning too quickly. Cool, then coarsely chop half of the almonds.

In a small saucepan, clarify the butter by heating it over medium-high heat until it boils with large, loud, rapidly bursting bubbles. Turn the heat down to medium and continue cooking about 5 to 7 more minutes, without letting it brown, until the butter becomes foamy and the bubbles are fewer and quieter. Remove from heat and transfer to a bowl to cool. Skim the foam off the top and pour or spoon out 2/3 cup of the clarified butter, leaving the milk solids at the bottom of the bowl. Refrigerate any leftover butter for another use.

Turn the oven up to 350 degrees.

In the bowl of a food processor fitted with the steel blade, combine the whole almonds with half of the granulated sugar and process until it's the consistency of fine meal. Add the remaining sugars, flours, and salt, and pulse to incorporate. Add the egg yolks and orange flower water, and pulse just to combine.

Add the 2/3 cup of clarified butter and pulse on and off a few times until the mixture is just moistened, but does not come together. Transfer the dough to a mixing bowl and toss in the remaining chopped almonds.

Line a baking sheet with parchment or a silicone liner. Pick up a handful of dough, squeeze it together lightly in your fist, and crumble it, in large chunks, onto the baking sheet. Continue a handful at a time, crumbling the remaining dough.

Bake for 20 minutes, rotate the baking sheet and bake for another 20 minutes until lightly brown and firm to the touch. Do not overbake this, or else you will lose the delicate taste of the nuts and orange flower water. Cool completely and break up into uneven chunks.

In a medium-sized bowl, combine the strawberries and sugar. Using a microplane, zest the orange over the strawberries. Toss together with a spoon and set aside until ready to use.

Pour the whipping cream into a chilled bowl and whip it with a chilled whisk until it thickens to soft peaks. Add the creme fraiche and gently fold in until the whipped cream is thick and mousse-like. Use the cream immediately, or cover the bowl tightly and refrigerate until you are ready to assemble the parfait. (If you refrigerate the creme fraiche whipped cream, whip gently after removing from refrigerator and before assembling parfait.)

In an 8-ounce glass or mason jar, build the parfait as follows: start with a layer of sbrisolona crumbs at the bottom of the glass, and then add a small scoop of vanilla ice cream and a layer of strawberries. Repeat, layering the crumbs, ice cream, and strawberries until the glass is nearly full. Top the parfait with a dollop of creme fraiche whipped cream and garnish with a sprinkling of the reserved chopped almonds.