Begin by fitting a large star tip onto a piping bag. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the gluten-free multi-purpose flour, almond flour, and kosher salt until well combined.

In a stand mixer, combine the room temperature unsalted butter and powdered sugar. Beat on medium speed for about 3-4 minutes until light and fluffy.

Add in the large egg, egg yolk, vanilla extract, and almond extract to the creamed butter mixture. Mix on low speed until smooth.

Gradually add the flour mixture to the wet ingredients, alternating with heavy cream as needed until you achieve a thick dough.

Transfer the dough into your piping bag. Pipe rosettes or desired shapes onto the lined baking sheets, spacing them about 2 inches apart.

Refrigerate the cookie sheets for at least 30 minutes.

Preheat your oven to 365°F (185°C), adjusting the rack to the middle position.

Sprinkle the chilled cookies lightly with granulated sugar and bake for 14-16 minutes.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Melt dark chocolate wafers and dip half of each cookie if desired, garnishing with sprinkles or chopped nuts.