Instructions

In a medium bowl whisk together the almond flour, salt, and xanthan gum. Reserve.

Using a hand held mixer, or in the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar until it’s completely combined.

Add in the vanilla and almond extract.

Spoon the dough onto a piece of plastic wrap, and roll into a cylinder approximately 2 ½-inches wide.

Freeze for 20 minutes, or refrigerate for up to an hour.

Preheat oven to 350 degrees.

Fit a large, rimmed baking sheet with parchment.

Remove plastic wrap from the dough, and cut into ½-inch pieces.

Place the rounds 1 ½-inches apart.

Bake for 8-10 minutes, or until the edges are golden.

Let cookies cool completely on the baking sheet.

Store at room temperature in an airtight container for up to 3 days, and in the refrigerator for up to 1 week.