Almond Cookies

In a large bowl, whisk the egg whites, salt, almond extract, and vanilla extract until frothy. Whisk in the granulated sugar until combined. Add the almond flour and stir with a spoon until the dough comes together into a slightly sticky cohesive mass; you may need to use your hands to finish mixing. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until ready to bake.

Preheat the oven to 325°F (160°C) and position two racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

Place the confectioners’ sugar in a shallow bowl. Roll the dough into 1¼-inch balls, then roll each ball in the confectioners’ sugar to coat thoroughly.

Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 20 to 25 minutes, rotating the pans from top to bottom and front to back halfway through, until the cookies are puffed, cracked, pale on top, and golden on the bottom. They should be a little crisp outside but remain soft inside.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Be gentle when handling them, as they will be delicate until they are cool.