In a large bowl, cream together the softened butter and sweetener until smooth and aerated.

Beat in the egg, vanilla extract, and almond extract until fully incorporated.

In a separate bowl, whisk together the almond flour, salt, and baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.

Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes to ensure structural integrity for cutting.

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Roll the chilled dough between two sheets of parchment paper to a uniform thickness of 1/4 inch.

Use cookie cutters to cut shapes and transfer them to the prepared baking sheets using an offset spatula.

Bake for 8 to 12 minutes, or until the edges are just slightly golden and the center is set.

Allow cookies to cool completely on the baking sheet for at least 20 minutes to allow the protein structure to firm up before handling.