Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If using nuts, spread them on a separate sheet and toast for 5–7 minutes until fragrant. Let cool, then chop finely.

In a mixing bowl, cream the softened butter and powdered sweetener together until light and fluffy, about 2 minutes with a hand mixer.

Mix in the vanilla extract and a pinch of sea salt. If using almond extract or zest, add it now.

Add the almond flour in two batches. Beat on low just until the dough comes together. It should be soft but not sticky. Fold in the chopped nuts.

If the dough feels too soft to shape, chill it for 15–20 minutes. This helps the butter firm up so your cookies hold their shape.

Roll the dough into 1-inch balls using a small cookie scoop or your hands. Place them on the prepared baking sheet, spaced about 1.5 inches apart. They won’t spread much.

Bake for 10–12 minutes, until the bottoms are lightly golden and the tops are set. Avoid overbaking—these should stay pale on top.

Let the cookies cool on the sheet for 5 minutes. While still warm, gently roll each one in powdered sweetener to coat. Set on a rack to cool completely.

Once fully cool, roll them one more time in powdered sweetener for that classic snowy look. This second coat sticks best when the cookies have cooled.