Preheat the oven to 180°C.
Mix together the softened butter, coconut oil and erythritol until a homogeneous pale colored mixture.
Add the extracts and incorporate the almond flour bit by bit.
The dough will have a crumble texture but should be homogeneous when pressed together.
Make small balls (around 20 gramms) and flatenned them on a parchment paper. (I used a cutting board to flaten multiple balls at the same time with the same thickness).
The thickness is based on your own taste knowing that they keep their shape while in the oven.
Bake for about 11 Minutes or until the edges are golden.
After baking, allow them to cool to room temperature without handling them (they harden while cooling).
Melt the dark chocolate and coconut oil in a double boiler.
Dip the cooled shortbreads halfway in the melted chocolate and place them on a tray covered with parchment paper that fit in your fridge.
Sprinkle the topping of your choice on the chocolate. It can be almond flakes, pecans, walnuts or even Himalayan pink salt.
Chill in the fridge few minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.