In large mixing bowl, stir together the almond flour, granulated sugar, 2 tablespoons confectioners sugar. Add the egg whites and almond extract and mix just until the dough comes together {I used my stand mixer for this}.

Cover and chill the dough in the refrigerator for 1 hour.

Preheat oven to 325°F.

Line a baking sheets with parchment paper.

Place 1/2 cup powdered sugar on a plate

Using a 2 tablespoon cookie scoop, form the dough into balls and then roll the dough balls in the powdered sugar to coat. Place the dough balls onto the prepared baking sheets and gently press down on each ball to flatten slightly.

Bake cookies for 25-30 minutes or until the cookies are a nice golden color and cracking beneath the powered sugar. Cool cookies on baking sheet for 5 -10 minutes, then move to a wire rack and allow to cool completely. Store in an airtight container or zip baggie.