Cover the dough well and chill it in the refrigerator until ready to use. I like to use cookie cutters, however if you're short on time, roll the dough into a cylinder shape (log shape), store it in the refrigerator or freezer, and then slice and bake the shortbread cookies in a matter of minutes.I like them on the thinner side closer to ⅛ inch thick but you can go to ¼ inch thick if you like them on the thicker side. If you prefer a firmer cookie you can go down to ¼ cup of butter instead of 6 tablespoons.If you're adding dried fruit or chocolate chips, add about ½ cup or so to the dough mixture before shaping it into a ball. Another option if you're rolling the dough into a log, is to roll the log in finely chopped nuts or dried fruit and then slice and bake.I've tested both melting and softening the butter and both worked.Try to make all the cookies about the same thickness, stay between ⅛ and ¼ inch thick, or bake similar thickness on the same baking sheet. If you're adding finishing salt, you can add it either before you bake the cookies or after.
Add the almond flour and salt to a bowl and whisk to blend together.
Add the maple syrup, or honey, and butter. Use a fork to combine the dry and wet ingredients to blend well and form a ball of dough. I break the dough into 4 balls so it's easier to roll each ball of dough.
You can keep the dough in the shape of a ball, or roll it out into a cylinder (shape of a log) so you can slice cookies from it.
Cover the dough with plastic or wax paper and chill it in the refrigerator until ready to use.
Prepare a baking sheet with parchment paper.
Preheat your oven to 325 ℉.
If you're using a cookie cutter, use two pieces of parchment paper to roll a ball of dough into a flat layer about ⅛ to ¼ inch in thickness.
Place the cookies on a baking sheet and bake for 12 to 15 minutes, or until the cookies begin to brown on the bottom and sides.
Cool for at least 15 minutes. Store sealed in the refrigerator or freezer.