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Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease with cooking oil spray. Set aside.
In a mixing bowl, add almond flour, melted cooled plant-based butter, maple syrup, and almond extract if used. I recommend the extract. It adds a delicious almond flavor like in a bakery-style almond croissant.
Use a rubber spatula to stir the ingredients together and form a smooth almond paste.
Divide the dough into 12 equal portions. Roll each portion into a small cylinder of about 1.5 inches (4cm).
Place each cylinder on the prepared baking sheet, leaving a thumb of space between each, then use your fingertips to bend each cylinder on its extremities and form a crescent shape.
Press some sliced almonds on top of each.
Bake the cookies on the center rack of the oven for 13-15 minutes at 350°F (180°C) until golden brown on the edges.
Cool down at room temperature for 10 minutes on the baking sheet, then cool down on a wire rack for 30 minutes.
Dust powdered sugar on top before serving to decorate.