Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.

In a bowl, mix together the melted butter, sugar, egg, vanilla and almond extract until well combined and smooth.

Add the almond flour and salt, and mix well until smooth. Set aside until needed.

In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy.

Add the egg yolks and vanilla, and mix well to combine.

In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients.

Mix well until you get a smooth cookie dough with no flour clumps.

Put the granulated sugar into a small bowl.

Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Roll it between your palms to shape it into a ball, then roll it in the granulated sugar so it's evenly coated.

Place the sugar-coated cookie dough ball onto the lined baking sheet, and use a 1-tablespoon measuring spoon to make an indent in the centre.

Repeat with the rest of the cookie dough, you should get 20-22 cookies in total.

Transfer the almond frangipane filling to a piping bag and fill each indent to the brim.

Sprinkle the tops of the cookies generously with the flaked almonds.

Bake the cookies at 350ºF (180ºC) for 12-14 minutes or until they're evenly golden brown around the edges.

Allow them to cool on the baking sheet before serving.