Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, monkfruit sweetener, vanilla extract, and almond extract (if using).
In a separate bowl, combine the baking powder, kosher salt, and almond flour. Mix well.
Add the almond butter to the wet ingredients and mix until smooth. Gradually stir in the dry ingredients until just combined.
Gently fold in the chopped almonds.
Scoop and shape the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Press a whole almond into the center of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
