Instructions

1. Preheat the oven to 325°F and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. In a large bowl, thoroughly combine the almond flour and granulated sugar.
3. In a separate bowl, using an electric mixer, beat the egg whites until stiff peaks form. This will give your cookies their characteristic chewy texture.
4. Gently fold the beaten egg whites and almond extract into the almond flour mixture until well combined. The almond extract will enhance the nutty flavor.
5. Carefully roll the dough into small balls about one inch in diameter and place them on the prepared baking sheet, allowing space for the cookies to expand during baking.
6. Bake for 15 minutes, or until the cookies are lightly golden. Monitor them closely to prevent over-browning.
7. Allow the cookies to cool on the baking sheet for at least 5 minutes, then transfer them to a wire rack to cool completely. This will help them to firm up and develop the perfect texture.
8. Dust the cooled cookies generously with powdered sugar before serving for a snow-kissed effect and added sweetness.