Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, xanthan gum, and salt until well combined.
In a large bowl, beat the softened unsalted butter and powdered sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the freshly grated orange zest, pure vanilla extract, and fresh orange juice to the butter mixture. Beat until incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface (using gluten-free flour) and gently knead it just until smooth.
Roll the dough into a rectangle approximately 1/4 inch thick.
Using a sharp knife or a pizza cutter, cut the dough into sticks about 1/2 inch wide and 3 inches long.
Transfer the cookie sticks to the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.