Pre-heat an oven to 375°F and line a dark metal sheet pan with parchment paper. I have found that dark metal pans bake cookies much crispier on their bottoms, versus aluminum pans, where the bottoms don't seem to cook as well.
Use a 1 1/2 tablespoon cookie scoop and drop mounds onto the prepared sheet pan spaced 1-2 inches apart. Use fingers dipped in water to press down each cooking in a round patting motion, smoothing the edges into a round shape. The cookies should be about 2 inches wide, about 1/4 inch tall. This will ensure even baking.
Bake for 9 minutes or until spread out and slightly cracked on top. Be careful about over-baking or they will burn and dry out!
Cool 5 minutes on the pan before transferring them to a cooling rack. They will be really soft upon removal but will crisp up beautifully over the next 15 minutes. So, be patient to let them cool and finish cooking fully before eating.
To make these nut-free: Use raw, unsalted sunflower kernels and grind them up in a food processor into a fine flour and use that in place of almond flour. For this option, increase the flour amount to 1 1/4 cups sunflower "flour", as it tends to be lighter in baking. Use sunbutter in place of the nut butter.