In a bowl, mix together the almond flour and 180 g of granulated white sugar.

Place the egg whites and a pinch of salt in the bowl of your stand mixer fitted with the whisk attachment, and beat on high speed until stiff peaks.

Add 1/3 of the almond flour mixture into the egg whites and fold it in; be gentle to avoid deflating the egg whites too much.

Fold in the orange zest and almond extract.

Fold another 1/3 of the almond flour mixture into the egg whites.

Fold the rest of the almond flour mixture into the egg whites. (The goal is a thick paste-like texture).

Using 2 tablespoons or a cookie scoop, scoop out mounds of the cookie dough; you could use a scale to make 32 equal-sized mounds. Place them on a plate of granulated white sugar, roll them in the sugar, then form them into balls.

Transfer the balls of cookie dough into a bowl of icing sugar and rolls them in the sugar to coat.

Arrange the coated balls of cookie on a baking sheet lined with parchment, and press them with your hand to lightly flatten.

Bake at 170 °C (150 °C fan)  for 20 mins.