Sugarless Almond Slice-and-Bake Cookies

Line rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat butter with sugar substitute until smooth. Beat in egg then almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture in 2 additions. On floured surface, roll dough into 2-inch (5 cm) thick log. Wrap in plastic wrap; refrigerate until chilled, 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 weeks.)

Cut log into 1/4-inch (5 mm) thick slices; place on prepared pans. Press almond slice into centre of each. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden around edges, about 10 minutes. Let cool on pans on rack for 1 minute. With spatula, transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)