Preheat the oven to 375 degrees.

Line an 8x8 brownie pan with parchment paper and set aside.

Cream the unsalted butter, gluten-free flour, almond flour, almond extract, granulated sugar, and salt together on medium speed using an electric mixer. Do not over-mix.

Press the shortbread dough into the bottom of the prepared pan. Use your fingers to distribute the dough evenly.

Bake in the oven for 17-19 minutes. The edges of the shortbread should be golden brown.

Take the shortbread out of the oven and let it cool completely.

Melt the chocolate in microwave at 20-second intervals, stirring in between, for two minutes.

Once the chocolate chips are completely melted, add the sour cream and mix until the frosting is glossy.

Use the parchment paper to lift the shortbread out of the pan.

Pour the frosting over the top and use a knife to spread the chocolate frosting evenly over the shortbread.

Top with sliced almonds.

Slice the shortbread into evenly-sized cookies using a warm, dry knife. I like to slice my shortbread into squares, but you can also do triangles.