Line a 9x9 square pan with parchment paper & set aside.
Cream together butter & Splenda naturals until well combined.
Mix in almond extract.
Slowly mix in flour & beat until combined.
Press dough into an even layer in prepared pan.
Chill dough in refrigerator 20 - 30 minutes. Meanwhile, preheat oven to 350 degrees.
Lift dough from pan using parchment overhang on all sides.
Cut into 3/4-inch squares using a large sharp knife or pastry cutter.
Press candies into each square of dough.
Transfer bites to an unbuttered baking sheet (NOTE* do not line the pan with parchment or silicone liners) space cookies 1/2-inch apart.
Bake in preheated oven 8 - 12 minutes
Cool completely then transfer to an airtight container & store at room temperature.