Preheat oven to 375°F (190°C).
Bring butter and eggs to room temperature.
Cream softened butter with erythritol, and beat with a mixer until fluffy.
Add in eggs and almond extract.
Add the dry ingredients and sift together almond flour and baking powder, add in one cup at a time.
Using an electric mixer, mix well until dough come together. It may be a bit shaggy, but that's okay. Just keep working it with clean hands.
Form a 2-inch diameter log with the dough and wrap in parchment paper.
Chill in the fridge for at least an hour.
Cut the cookie dough into ½-inch and 1-inch strips or slices and place on cookie sheets. Alternatively, wrap the ball of dough in parchment paper and cool, then divide dough into fourths, roll it into small balls, and press one side into the almond pieces.
The cookies spread, so leave plenty of space between them when placing on a parchment paper-lined cookie sheet or baking sheet. Sprinkle almond pieces on top.
Bake for 8-10 minutes or until lightly golden brown, bearing in mind the time may vary depending on your type of oven. If you want a deeper color then bake for 12 – 14 minutes instead.
Leave the baked cookies on a wire rack to cool completely.
