Prep your tools. Line a baking sheet with parchment paper and set your oven to 325°F (165°C). This slightly lower temperature helps the cookies bake evenly without over-browning.

Cream the butter and sweetener. In a mixing bowl, beat softened butter with the powdered sweetener until light and smooth, about 1–2 minutes. Creaming helps the shortbread get a delicate texture.

Add extracts and salt. Mix in vanilla, a small splash of almond extract, and a pinch of salt. The almond extract amplifies the nutty flavor, so you don’t need much.

Stir in dry ingredients. Add almond flour and, if using, a tiny pinch of xanthan gum. Mix until a soft dough forms and holds together when pressed. It should feel slightly tacky but not wet.

Chill briefly. Wrap the dough or press it into a disc and chill for 20–30 minutes. Chilled dough slices cleaner and holds its shape during baking.

Shape the cookies. Roll the dough between two sheets of parchment to about 1/4 inch thick. Use a small round or square cutter, or slice into rectangles for classic shortbread fingers. Gather and re-roll scraps as needed.

Dock and bake. Prick the tops lightly with a fork for that shortbread look. Bake 10–14 minutes, depending on size, until the edges are just turning golden. They should look pale with slightly golden rims.

Cool completely. Let the cookies cool on the tray for 10 minutes, then transfer to a rack. They’re fragile when hot but firm up as they cool.

Optional chocolate dip. Melt dark or sugar-free chocolate and dip half of each cookie. Set on parchment and let it harden. A sprinkle of chopped almonds or sea salt looks great.