Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper.

Add the almond flour, melted butter, syrup and extract to a bowl and mix until a soft dough forms. It should feel slightly sticky and hold its shape when pressed. Let it sit for 2–3 minutes so the almond flour can hydrate.

Use a 1.5 tbsp cookie scoop to scoop the dough and roll it between your palms into a smooth log, about 3 inches long and ½ inch thick. Bend the ends slightly to form a crescent/croissant shape. Repeat with remaining dough.

If decorating with optional sliced almonds, add 3 tbsp (21 grams) of roughly chopped sliced almonds to a small bowl. Gently press the surface of the cookies into the almonds. You may need to help press some of the almonds on.

Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.

Bake the cookies for about 20 minutes, until they are lightly golden and the cookies look set around the edges.

Let them cool completely on the pan—they’re very delicate while warm, but they firm up as they cool. Once fully cooled, you can remove the cookies and serve. If desired, you can dust the tops with powdered sugar or powdered sugar alternative to make them look like mini almond croissants before serving. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.