In a large bowl, combine almond flour, xanthan gum, and salt. Mix well.

Add cold cubed butter to the bowl and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Add the egg and heavy cream, mixing until the dough forms.

Roll the dough between two sheets of parchment paper to about 1/8 inch thickness.

Fold the dough into thirds, then turn it 90 degrees and roll it out again. Repeat 3-4 times.

Wrap the dough in parchment paper and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C).

Roll the chilled dough out one more time and cut into desired shapes.

Place the pastries on a baking sheet lined with parchment paper.

Bake for 15-18 minutes or until golden brown and crispy.