Preheat oven to 160°C (325°F). Line a baking tray with parchment paper.
Sift the icing sugar and almond flour into a large bowl.
In a separate bowl, lightly whisk the egg whites with granulated sugar until just combined and foamy, not stiff peaks.
Gradually fold the egg white mixture into the sifted almond flour and icing sugar until just combined.
Stir in the melted unsalted butter and almond extract until a smooth batter is formed.
Transfer the batter to a piping bag (or use two spoons) and pipe small, round cookies onto the prepared baking tray. Leave some space between each cookie.
Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
Remove from oven and let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
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