Place the cookie stamp in the freezer to chill while preparing the dough. Chilling helps prevent the dough from sticking when pressing designs.

Set the oven to 350°F (175°C). Arrange one rack in the middle and another in the lower third of the oven. Line two baking sheets with silicone baking mats or leave them unlined. Avoid using parchment paper, as it can make stamping difficult.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Beat on high speed for approximately 2 minutes until the mixture becomes light and fluffy. Use a rubber spatula to scrape down the sides of the bowl to ensure even mixing.

Add the almond paste and almond extract to the mixture. Continue beating for another 2 minutes until fully incorporated. Small pieces of almond paste may remain, which is perfectly acceptable.

In a separate large bowl, whisk together the flour, cornstarch, and kosher salt until well blended.

Add half of the dry mixture to the butter mixture and mix on low speed until just combined. Scrape down the bowl, then add the remaining flour mixture. Mix again on low speed for 15–20 seconds. If the dough appears dry or crumbly, add one tablespoon of water and continue mixing until the dough comes together.

Using a 2 1/2-tablespoon cookie scoop, portion the dough into 24 even pieces. Roll each portion into a smooth ball between your palms and arrange 6–8 on each baking sheet, leaving about 2 inches between them.

Remove the chilled cookie stamp from the freezer and dust it lightly with flour. Tap off the excess. Press the stamp firmly into the center of each dough ball until the dough spreads slightly around the edges. Lift the stamp gently by rocking it back and forth. Repeat the process for all cookies, re-dipping the stamp in flour as needed.

Return the cookie stamp to the freezer briefly before using it for the second batch to keep the imprints crisp.

Bake for 9–11 minutes, rotating and switching the baking sheets halfway through. The cookies are ready when they begin to turn light golden brown around the edges but remain pale on top.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks. Let them cool completely, approximately 1 hour, before serving or storing.