Follow the steps in order for the best result.
In a large bowl, cream together the salted butter and white sugar. You can use a sturdy wooden spoon or a mixer fitted with dough hooks for this step. Incorporate one cup of the gluten-free flour into the mixture.
Add the eggs to the butter and sugar mixture, ensuring they are thoroughly combined.
Gradually add the remaining gluten-free flour, mixing until the dough reaches a consistency that allows it to be rolled into balls without sticking to your hands.
Roll the dough into small balls, approximately one or two-bite size. Place the dough balls onto an ungreased cookie sheet or a silicone baking sheet, leaving a small space between each.
Bake in a preheated oven at 350°F (175°C) for approximately 15 minutes, or until the edges are lightly golden.
Allow the shortbread balls to cool on the cookie sheet for a few minutes before transferring them to sheets of waxed paper to cool completely. Ensure the cookies are spaced apart to prevent sticking.
Prepare the almond icing by combining the sifted icing sugar, almond extract, and water in a bowl. Add food coloring if desired, mixing until the icing reaches a smooth and spreadable consistency. Add more water, a teaspoon at a time, until you get the desired consistency.
Once the shortbread balls are completely cool, dip the tops of each cookie into the almond icing, allowing any excess to drip off. Place the iced cookies back on the waxed paper until the icing has set completely.
Store the iced shortbread balls in an airtight container at room temperature to maintain their freshness and prevent them from drying out.