1 Preheat the oven to 350°F. Line two half sheet pans with parchment paper.  2 In a medium bowl, whisk together the almond flour, cinnamon, and salt to combine.  3 In a large bowl, whisk the egg whites, sugar, and rose water until foamy. (Note: You’re not making a meringue.) Stir in the almond flour mixture until a smooth dough forms.  4 Fill a small bowl with room-temperature water and add a few drops of rose water, then use this water to wet your hands to prevent sticking as you roll the dough. Roll the dough into tablespoon-size balls and place them on the prepared sheet pans, spacing them 2 inches apart and placing 12 balls on each pan. Push an almond into the center of each ball of dough.  5 Bake, rotating the pans halfway through, for about 15 minutes, until the cookies have spread out and their edges are golden. Let cool completely on the pans, then serve.