Instructions

• Preheat oven to 300°F. If you have two matching heavyweight, light- to medium-colored baking sheets, stack them (one inside the other) and line the top sheet with parchment paper or a silicone baking mat; otherwise line a single baking sheet.
• In a large bowl, whisk together 2 cups (180g) sifted almond flour, 1 cup (200g) granulated sugar, 3 tablespoons (15g) Dutch-process cocoa powder, and a pinch of salt until evenly combined.
• In a separate bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk 2 large egg whites and 1/4 teaspoon lemon juice until soft peaks form.
• Add the beaten egg whites and 1/2 teaspoon almond extract to the dry ingredients. Stir with a spatula or spoon until the mixture comes together into a soft, sticky dough; knead briefly with your hands if necessary to fully combine.
• Place confectioners’ sugar in a shallow bowl or plate. Lightly dust your hands with confectioners’ sugar.
• Using a small cookie scoop or a teaspoon, portion the dough into about 1-inch balls. Roll each portion between your hands to smooth, then roll each ball in confectioners’ sugar to coat.
• Arrange the coated balls on the prepared baking sheet(s), leaving about 1 inch of space between cookies.
• Bake in the preheated 300°F oven. If using the stacked double baking sheets, bake 30–35 minutes; if using a single sheet, begin checking at about 25 minutes. Bake until the tops are cracked and the bottoms are just starting to darken.
• Remove the baking sheet from the oven and let the cookies sit on the sheet for a few minutes, then transfer them to a wire rack to cool completely.
• Store cooled cookies at room temperature in an airtight container or bag for up to 5 days.