In a mixing bowl, cream together butter, sweetener, eggs, ricotta cheese, and extracts.
In a separate bowl, combine the almond flour, baking powder, and baking soda.
Add the dry flour mix into the creamed mixture until dough forms.
Drop onto Silpat lined baking sheet using a cookie dough scoop. I recommend freezing the cookie dough scoops for 10 to 15 minutes before baking to prevent them from becoming too flat.
Bake 15 to 18 minutes at 350 °F until lightly browned. Allow to cool on baking sheet for at least 15 minutes before removing as they are fragile when warm. If needed, place cookies on racks to cool completely.
Store cookies in the refrigerator.
Stir almond milk, powdered erythritol, and almond extract until smooth.
Brush or drizzle over cookies to frost.
Use a cookie scoop. To get uniformly sized cookies, it's best to use a cookie scoop to make sure each dough scoop is the same size.
Line the baking pan. Gluten-free cookies tend to be more fragile that regular wheat flour cookies. So be sure to line the baking sheet with either a silicone mat or parchment paper for easy release.
Freeze the dough scoops before baking. If the butter melts too quickly during baking, the cookies will end up flat. Freezing the dough scoops for 10 to 15 minutes prior to baking should prevent ending up with flat cookies.
Try different flavor extracts. Lemon or orange extract is a great alternative to almond extract.