Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.

Combine 3 egg whites with the salt and beat until they form soft peaks. In a mixing bowl, combine the almond flour and coconut sugar. Fold the whipped egg whites into the almond flour mixture. Then fold in the honey and extracts. They will lose some volume – this is ok. Mix the dough until it forms a smooth ball. You may need to do this with your hands as the dough starts to stiffen up a bit.

Roll generous tablespoonfuls of dough into balls, then form them into ovals. Place them on a plate or cutting board as you go.

In a small bowl, beat the remaining egg white until frothy. Place the sliced almonds on a plate. Roll each piece of dough in the egg white, then in the almonds, pressing the almonds into the dough so they stick. Place the cookies on the prepared baking sheets.