Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine your almond flour and granulated sweetener. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden.
Remove from the oven and let the cookies cool on the sheet completely.
TO STORE: Cookies can be stored at room temperature, covered, for up to 2 weeks. If you'd like them to keep longer, store them in the refrigerator for up to 1 month.TO FREEZE: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months. Recipe loosely adapted from here.