Preheat the convection oven to 350°F (175°C) and prepare a non-insulated aluminum baking sheet with a silicone mat or parchment paper.

In a stand mixer bowl equipped with a paddle attachment, cream the softened butter and powdered erythritol on medium speed for 3 minutes until the mixture achieves a light, aerated consistency.

Incorporate the room temperature egg, vanilla extract, and almond extract, beating on low speed until fully emulsified.

In a separate vessel, whisk together the almond flour, xanthan gum, and salt to ensure even distribution of the binding agent.

Add the dry ingredients to the wet mixture in two stages, mixing on low speed only until a cohesive, soft dough forms; do not over-process.

Transfer the dough into a manual or electric cookie press fitted with the desired design disk.

Extrude the cookies onto the cold baking sheet, maintaining 1-inch intervals for heat circulation.

Bake for 8 to 10 minutes until the edges exhibit a faint golden hue; the centers will remain soft to the touch.

Transfer the baking sheet to a cooling rack for 10 minutes to allow the cookies to set before moving them directly to the rack for final cooling.