Instructions:
1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, combine the almond flour, granulated sugar, orange zest, and salt.
3. Whisk egg whites: In a separate clean bowl, whisk the egg whites until soft peaks form (you don’t need stiff peaks—just frothy and slightly firm).
4. Combine: Gently fold the whipped egg whites into the dry mixture along with the almond and vanilla extracts. Stir until a soft, sticky dough forms.
5. Shape: Scoop about 1 tablespoon of dough and roll into a ball. Place on the prepared baking sheet. You can lightly dust your hands with powdered sugar to help with stickiness.
6. Optional: Dust tops with powdered sugar and lightly press to flatten just a bit.
7. Bake: Bake for 20–25 minutes, or until the edges are lightly golden but the centers are still soft.
8. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy your soft, chewy almond cookies! Let me know if you want to add variations like a chocolate dip or cherry topping.