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Preheat your oven to 160°C / 320°F (fan-forced).
In a mixing bowl, combine the almond meal, tapioca flour and maple syrup into a sticky paste.
Transfer the mixture onto a sheet of baking paper and place another piece on top. Roll to approx 3-4mm thick.
To get a nice edge for your shortbread, fold over the sides of the paper one edge at a time and gently roll along that edge. The dough should spread along the folded baking paper and become a straight edge. Do this for all four edges to make a nice rectangle shape. Alternatively, you can cut shapes and transfer to another baking sheet. Fold leftover dough back together, re-roll and cut shapes again.
Remove the top sheet of baking paper and score squares or rectangles with a sharp knife. Prick the shortbread with a fork.
Place onto a baking tray and into the preheated oven. Bake for 20 minutes or until golden. When the shortbread has cooled, cut along the score lines.
With a cup of tea!
In an airtight container in the fridge or freezer.