Your dough probably needs more time to chill if it's too soft and sticky to roll out. Try chilling for another 30 minutes. Then roll the dough out in between 2 sheets of baking parchment to help keep the dough from sticking to the rolling pin. If your dough is too sticky to roll or cut out then you may have used ground almonds rather than defatted almond flour. You can fix your dough by adding 30g of a starchy flour like tapioca starch, potato starch or cassava flour. Knead it into your dough, re-chill it, and it will become stiffer and easier to roll out.