In a food processor, dump the almond flour, softened butter, honey, almond extract and a tiny pinch of salt. Pulse for 10 seconds at a time, till everything comes together in a sticky dough.

Chill the dough in the refrigerator for 30 minutes.

Preheat the oven at 350 F or 180 C and line a baking sheet with parchment paper or a silicon liner.

After the 30 minutes, remove the cookie dough from the refrigerator and use a small ice cream scoop and make small 1-inch dough balls.

Dip a fork into a bowl with sugar then use it to flatten the cookies making a crisscross pattern.

Place the flattened cookies on the parchment lined or silicon liner lined baking sheet. Though the cookies won’t spread too much, do keep a gap of about 2 inch between the cookies for even baking

Bake for 8 to 10 minutes or till the edges are golden.

Take it out of the oven and sprinkle about ¼ teaspoon of sugar on each cookie (optional step).

Let it cool in the pan for next 5 to 6 minutes and then complete the cooling process on wire rack.