Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper. Lightly grease the parchment with cooking oil spray to prevent sticking.

In a large bowl, combine the almond flour, melted dairy-free butter, maple syrup, and almond extract. Mix thoroughly with a spatula until a smooth, cohesive dough forms.

Divide the dough into 12 equal portions. Roll each portion into a small cylinder, about 1.5 inches in length.

On the prepared baking sheet, place the dough cylinders with some space between them. Gently bend each into a crescent shape using your fingers.

Press sliced almonds lightly onto the tops of each crescent. Be sure they stick to the dough.

Bake on the center rack for 13-15 minutes, or until the edges turn golden brown.

Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely (about 30 minutes).

Dust with powdered sugar just before serving for that final decorative touch. Enjoy!