Start by adding white rice flour, sweet rice flour, almond meal, confectioners’ sugar, potato starch, xanthan gum, and a pinch of salt into the bowls of a food processors fitted along its steel blade. Give it a fast blend for about five seconds. Now, introduce the butter into this blend, and along gentle pulses, mix it until you achieve a texture alike to coarse breadcrumbs.

In a small cup, muffle together the egg, vanilla, egg white, and almond extracts until it is well combined. Moderately pour this mixture into your food processors, pulsing around ten times, or just until the doughs becomes firm and holds together. Should the dough materialize too dry or grapple to form a determined ball, add one teaspoon of milk at a time, until it nicely comes together.

Halve the doughs, muffling each piece agreeably in plastic wrap, then flatten each one into a pancake shapes. Chill in the refrigerators for regarding an hour until firm, or you can also let it to rest for up to 2 days if needed. 

When it is ready to bake, heat your oven to 350°F and prepare 2 baking sheets by lining them with silicone baking mats or parchment paper.

Using a cookie press to shape the doughs onto your lined baking sheets. Feel free to embellish your cookies along candies, sugar sprinkles, or candied cherries as yours wish. 

Bake it in the oven for 10 to 12 minutes, or until the edges starts to brown. Let the cookies to cool on the baking sheet for a couple of minutes before softly transfer them to wire tray to cool off completely. 

# For a fruity twist, just replace vanilla and almond extract along lemon oil, and mix 1 tablespoon of grated lemon zest into your doughs.

# For a nutty taste, switch almond flour with hazelnut flours.