Almond Cookies

Line a baking sheet with parchment paper.

Sift the almond flour and powdered sugar into a large bowl. If you don’t have a sifter, slowly add these ingredients to a metal sieve or strainer and tap the sieve so the flour falls into the bowl. Add the salt and baking powder and set aside.

Place the granulated sugar in a bowl and the ¼ cup powdered sugar in another bowl and set aside.

Pour the egg whites into a bowl or the bowl of your stand mixer. Use a hand mixer or the whisk attachment to your stand mixer to beat the egg whites until stiff peaks appear, about 5 minutes. This means that you can turn the whisk upside down and the fluffy egg whites will form a peak that keeps its shape.

Add about a third of the flour at a time to the egg whites and gently fold it in and mix until the dry ingredients are combined with the wet. Continue until you have added all the flour. Then add the orange zest and extracts and mix gently until the ingredients are combined.

Use a spoon to scoop up about a tablespoon of the dough. It will be quite moist, but drop the dough into the bowl of granulated sugar and move it around until it is fully coated. Then drop the ball of dough into the bowl of powdered sugar and move it around until it is fully coated. Shape the ball into an oval and place it on the baking sheet. Continue with the rest of the dough.

Let the cookies rest uncovered for at least one hour, or until the top of the cookies dry out. Pinch the sides of the cookies several times so the top surface cracks.

Heat the oven to 300°F and bake the cookies for about 20 minutes, until the bottom edges start to turn golden brown. Let them cool, then serve.