Preheat the oven to 325F degrees and line your baking sheet with parchment paper.

In a large bowl, mix almond flour with white sugar.

In a separate bowl, add in your egg whites and dispose of egg yolks. Whisk your egg whites until it’s white and creamy.

Add in the almond extract and grate in your orange zest. Give it a whisk.

Pour the egg whites into the dry ingredients and mix gently until your dough is moist and easy to form.

Prepare a plate with sugar on it and run one of your hands under the water. Press your palm into a plate of sugar.

Use 1 tbsp cookie scoop with the other hand to scoop out the dough.

Roll the scooped dough in your sugary hand and then roll it in the plate of sugar.

Place them on a baking sheet and repeat until the dough is finished.

Bake in the center of the oven for 25 minutes until the bottom of the cookies are golden.

Cool them down and store them in food containers to keep them soft. They will be good for 4 days or even more.