Make the shortbread. In a medium bowl, whisk together the melted butter, agave nectar, and vanilla. Once combined, add the almond flour and salt. Use a rubber spatula to fold until the crust comes together.
Line a square 8×8 inch pan with parchment paper. With a spatula or your hands press the crust out across the bottom in an even layer.
Bake for 12 minutes – 15 minutes until the edges are golden brown and the center no longer looks wet.