2¼ cups almond flour 1 cup granulated sugar Pinch salt 2 large eggs whites ¼ tsp. lemon juice ½ tsp. almond extract 1 cup powdered sugar for rolling, more or less as needed Preheat oven to 300°F. Line baking sheet with parchment paper. Place baking sheet on top of another baking sheet of the same size and thickness. (This is important for these cookies as they won’t bake evenly otherwise.) In large bowl, whisk together almond flour, sugar and salt until evenly incorporated. In large bowl of stand mixer fitted with whisk attachment, whisk egg whites only with lemon juice until they hold soft peaks. Add almond extract and whisk one minute more. Add egg whites to dry ingredients. Mix until soft, sticky dough forms. Lightly dust hands with powdered sugar. Use small cookie scoop to scoop dough into even rounds of dough and use hands to form balls. Roll in powdered sugar and arrange balls on prepared baking sheet, about 1 inch apart. Bake 32-35 minutes or until tops are cracked and bottoms are just barely browned. If you want a crunchier cookie bake 5 more minutes or until tops are lightly browned. Let cool on pan 5 minutes. Transfer to wire racks to cool completely.