1. Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, granulated sugar, and salt until well combined and free of lumps.

3. Whip Egg Whites: In a separate medium bowl, beat the egg whites with a hand mixer until they hold soft peaks. (This step adds the ‘cloud-like’ aeration that prevents the cookies from being too dense).

4. Combine: Add the whipped egg whites and the almond extract to the dry ingredients.

5. Fold: Use a spatula to fold the mixture together. It will seem dry at first, but keep pressing and folding until a sticky, cohesive dough forms.

6. Shape: Place the sliced almonds in a shallow bowl or plate. Scoop about 1 tablespoon of dough and roll it into a ball between your palms. (If the dough is too sticky, dampen your hands slightly with water).

7. Coat: Roll the dough ball immediately in the sliced almonds, pressing gently so they stick and cover the cookie completely.

8. Bake: Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with your fingertips.

9. Bake for 15–18 minutes, or until the almonds are lightly toasted and the edges of the cookies are golden brown.

10. Cool: Remove from the oven. Let the cookies cool completely on the baking sheet. They will be soft when hot but will crisp up on the outside as they cool.