Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, stir together the almond flour, granulated sugar and salt. Set aside.
In a large mixing bowl, beat the egg whites at medium speed using an electric hand mixer or stand mixer until soft peaks form. Stir in the almond extract and then stir in the flour mixture. It'll be a thick dough.
Your cookies may spread more or less than the ones pictured, depending on whether or not your almond flour is very fine or not. I suggest doing a test cookie. If it bakes up nicely, then bake the rest. If it's too flat for you, you may want to add up to about 1/3 cup (33 grams) more almond flour. I did this once and the cookies were still sweet enough and worked perfectly.
Roll into balls, about 1 1/2 tablespoons in size, and roll in the powdered sugar. Place the cookies 2” apart on the prepared baking sheet.
Bake for 15-17 minutes or until the tops have crackled and the bottoms of the cookies have lightly browned. Let cool completely on the baking sheet. Store in an airtight container for up to a week.