Step 1

Preheat your oven to 325°F (160°C).

Step 2

Transfer the egg whites and the salt to the bowl of your electric mixer and beat on high until soft peaks form. You can also do that by hand using a whisk. Add the almond extract and the vanilla and mix well. Smell the mixture and if the almond scent seems too weak, add another ¼ of a teaspoon almond extract.

Step 3

Add the sugar and stir until combined. Then add the almond flour and mix well with a spatula until a dough is formed. It may be a little sticky but that's okay.

Step 4

Transfer some icing sugar to a shallow plate. Take heaped tablespoons of dough the size of a small walnut (about 25 grams / 0.88 oz).Shape the cookies into small balls by rolling them briefly between your hands. Transfer the balls to the icing sugar and roll them to coat well.

Step 5

Transfer to a baking pan and press them gently to flatten them a bit. Bake for 22-25 minutes. You don't want them to brown.Let them cool completely and store in an airtight container for up to 5 days.