In a large mixing bowl, combine almond flour, sugar, and salt. Set aside. Place egg whites and almond extract in the bowl of a stand mixer. Beat on medium-high speed until soft peaks form. With a spatula, fold egg whites into flour mixture until a soft, sticky dough is formed.
Preheat oven to 325 F. Line two baking sheets with parchment paper. Pour half a cup or so of powdered sugar onto a plate or shallow bowl. Form dough into 1-inch balls and roll in powdered sugar. Place on lined baking sheets, pressing down slightly. Bake 22 to 25 minutes until cookies are golden and cracked. Cool completely, then store in an airtight container for up to 5 days.
Per serving: 118 calories, 6 grams fat (0.5 gram saturated fat), 13 grams total carbohydrates, 31 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber, 3 grams protein.
