Preheat the oven to 180°C (350°F).

In a bowl, mix together the almond flour and powdered sugar until well combined.

In a separate bowl, beat the egg whites until soft peaks form.

Gently fold the beaten egg whites into the almond mixture, adding the almond extract.

Shape the dough into small oval biscuits, about the size of a golf ball.

Place them on a baking sheet lined with parchment paper.

Dust the tops of each biscuit generously with powdered sugar.

Bake in the oven for 15–20 minutes, or until the edges are lightly golden and the tops have cracked slightly.

Allow the cookies to cool on a wire rack before serving.