Preheat the oven to 350 degrees.

In a small bowl, whisk together the almond flour, sugar and salt. Set it aside.

In a large bowl, beat the egg whites until they are foamy, not quite stiff peaks, but close.

Add in the almond extract and mix.

Use a spatula to fold in the dry ingredients. Continue to keep folding until it forms a dough. It will be sticky, but don’t overmix and deflate the egg whites completely!

Use a 1.5 Tbsp cookie scoop and roll the dough into small logs and roll in the powdered sugar.

Form the log into a slight crescent shape and place it on a baking tray about 2” apart from the other cookies.

Repeat until all the cookies have been rolled into crescent shapes.

Optional to roll in sliced almonds after the powdered sugar.

Place the trays in the oven and bake for 15-18 minutes, just until the edges start to turn golden.

Remove and place on cooling racks to allow the cookies to come to room temperature.