Start by preheating your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat to ensure your cookies do not stick and to make cleanup much easier during the holiday rush.
In a large mixing bowl, whisk together the blanched almond flour and sea salt until no lumps remain. Add the melted butter, maple syrup, and alcohol-free vanilla extract. Use a spatula or a sturdy spoon to stir the mixture until a thick, cohesive dough forms. It should be pliable but not overly sticky.
Scoop about one tablespoon of dough at a time and roll it into a smooth ball between your palms. Place the balls on the prepared baking sheet, leaving about two inches of space between each one. Use the palm of your hand or the bottom of a glass to gently press each ball down until it is about half an inch thick.
Place the baking sheet in the center of the oven and bake for 10 to 12 minutes. You are looking for the edges to be just barely golden brown. Be careful not to overbake them, as almond flour can go from perfectly toasted to burnt very quickly.
Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes. This is a crucial step because shortbread made with almond flour is very fragile while hot. Once they have firmed up, transfer them to a wire rack to cool completely before serving or decorating.
