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Preheat the oven to 350F. Lightly grease a
baking sheet, or line it with parchment.
Combine the brown sugar, baking soda, salt, and
butter, and mix until smooth.
Mix in the vanilla, almond extract, egg, and
almond flour, stirring to combine. Scrape the
bottom and sides of the bowl, then mix for 1
minute at medium speed.
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Gently flatten the cookies to about 3/8 thick,
about 2 diameter. Now they're a bit closer
together which is OK spread-wise, so long as
there's still at least 1 between them. If
you're a fan of salty/sweet desserts, consider
sprinkling a small amount of flaked sea salt
atop the cookies before baking.
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Bake the cookies for 9 to 12 minutes, until
their edges are starting to gently brown. You
don't want to overbake these cookies; they'll
be dry.
Remove the cookies from the oven. Allow them to
cool on the pan for 2 minutes, then carefully
transfer them to a rack to cool completely.
Store well-wrapped at room temperature for
several days; freeze for longer storage.
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