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

In a large bowl, whisk together the almond flour, granulated sugar, confectioners’ sugar, and salt.

In a stand mixer fitted with the whisk attachment, beat the egg whites (and optionally the cream of tartar) on medium-high speed until they reach a stiff peak.

Stir the egg whites, almond extract and vanilla extract into the dry ingredients.

Place the remaining confectioners’ sugar in a shallow bowl.

Use a small cookie scoop to portion out the dough and then gently roll it into balls. Toss generously in the confectioners’ sugar, then place on the prepared baking sheet approximately 1 inch apart.

Bake the cookies for 25 to 30 minutes, until they've cracked on top and are golden brown under the sugar.

Remove the cookies from the oven and allow to cool for 5 minutes, then transfer them to a wire rack to cool completely.