Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a large bowl, combine the almond flour, granulated sugar, and salt.

In a separate bowl, whisk 2 egg whites until foamy but not stiff. Add the almond extract.

Add the egg white mixture to the dry ingredients and mix until a dough forms. The dough will be sticky.

Using a tablespoon, scoop dough and roll into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.

Lightly whisk the extra egg white in a small bowl. Place the sliced almonds in another bowl.

Roll each dough ball first in the egg white, then in the sliced almonds to coat. Place the coated dough balls back on the baking sheet and lightly press the tops to flatten slightly.

Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden and the tops are cracked.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once the cookies are completely cooled, dust them with powdered sugar.