Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, add the softened butter and powdered sugar. Mix until smooth and pale, being careful not to over-whip.

Gently fold in the almond flour until the dough comes together and holds when pressed. If crumbly, add a tiny pinch of water or a drop of melted butter.

Roll the dough into small balls, about 1 inch or a level tablespoon each, and place them on the prepared sheet 1–2 inches apart.

Flatten each ball slightly with your fingers or the tines of a fork to about 1/4 inch thick.

Bake for 10–12 minutes, watching closely to prevent burning, and remove when the edges just turn light golden.

Transfer cookies to a wire rack to cool completely before serving.