Preheat the oven to 350 °F. Line two half sheet baking pans with Silpat silicone mats or parchment paper. Set aside.

Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), cream together the butter and sugar on a medium-high speed, scraping down the sides of the bowl, until it's light and fluffy.

Add in the egg and beat until well blended. Mix in the almond extract and salt, then stir in the almond meal. Slowly fold in the flour on a low speed just until the dough comes together. Be careful not to over-mix to prevent tough cookies.

Shape the dough: Transfer the dough to a work surface and divide it into 16 pieces using a bench scraper or knife. If you're working with a kitchen scale, each pieces will be about 40 grams.Roll each portion into a ball about 1½-inches (4 centimeters) in size. Cover the balls with a kitchen towel to avoid them drying out while you shape the cookies.

Working one at a time, roll each ball into a smooth rope about 7-inches (16 centimeters) long. The dough can crumble a bit as you roll it out, so you might need to press it firmly together as you go.Shape the dough into a large "S" (or tie it into a knot, whatever is your preference). Transfer the shaped dough to the prepared baking pans, 8 cookies per pan.

If you want to add shine to the finished cookie, brush the unbaked dough with a beaten egg before baking.Bake for 12 to 15 minutes (rotating the baking pans at the halfway point) until the cookies are a light golden brown.

Allow the cookies to cool on the baking pans for 2 minutes, then transfer to a wired cooling rack to cool completely.

Storage instructions: Almond shortbread cookies can be stored in an airtight container for about 2 weeks. You can also freeze the cookies in a sealed plastic bag for up to 3 months.

Make-ahead instructions: This dough can be frozen before or after shaping, sealed in an airtight container, for up to 3 months. Allow the unshaped dough to defrost overnight in the refrigerator before portioning and shaping. Unbaked shaped cookies can be baked individually from frozen, allowing 2 to 3 extra minutes of baking time.