Add both ingredients to a bowl and mix with your hand until you have dough-like consistency. Depending on how fine your almond flour is ground you may have to add a tiny bit more almond flour or a tiny bit more maple syrup to get to the right consistency. It should be the same as any other sugar cookie dough.
Preheat oven to 250 F (120 C).
Put the dough in parchment paper or cling film and freeze for approximately 15 minutes.
Roll out dough in betweet two pieces of parchment paper the size of your baking sheet to about 1/4″ (0,5 cm). Remove top layer of parchment paper
Cut out cookies and remove excess dough in between shapes witha knife or tooth pick.
Lift up parchment paper full of cut-out cookies at edges, place on baking sheet.
Repeat the rolling out and cutting out and placing on a second baking sheet until all dough is used up. (Use left over dough to form little balls of about 1 tsp dough and place on free space on the baking sheet).
Bake cookies for 15 minutes.
Remove from the oven, lift the parchment paper on the edges and place all the cookies on a cooling rack this way. Let cool completely. Then store in an airtight container.
To make Chocolate Almond Cookies refer to instructions given further up in the blog post.
Bonus Tip: dip your cookie cutter in water and it won’t stick ;)