Cream the Butter and Sweetener: In a mixing bowl, whip ½ cup of softened unsalted butter with ⅓ cup of stevia glycerite until light and fluffy, about 2-3 minutes. Add 1 teaspoon of pure almond extract and blend until combined.

Combine Dry Ingredients: Gradually sift in 2 cups of superfine almond flour with a pinch of salt and ½ teaspoon of baking soda. Mix at low speed until combined.

Shape the Cookies: Drop 12 mounds of dough onto a lined baking sheet, ensuring they’re spaced about 2 inches apart. Flatten each mound slightly.

Add Toppings: Place a raw almond or dark chocolate chips on each mound, pressing gently into the dough.

Preheat and Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 12-20 minutes until golden brown.

Cool Before Serving: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.