Preheat oven to 300°F. Line a half sheet baking pan with a silicone baking mat or parchment paper and set aside.

In a medium bowl, whisk together the almond flour, granulated sugar, and salt. Set aside.

Add the egg whites and lemon juice to a large bowl. Use a hand mixer to beat the egg whites until they can hold a stiff peak.

Use a spatula to fold the almond extract and dry ingredients into the egg whites and mix until the dry ingredients are fully incorporated and moistened.

Use a medium sized scoop (1 ½ tablespoons) to portion the cookie dough. Dust your hands with powdered sugar and roll each cookie into a ball. Then roll in powdered sugar.

Arrange the cookies on the prepared baking sheet with at least 1 inch between them. Bake for 25-30 minutes.

Cool on the pan for at least 5 minutes before removing to a wire rack. Store cookies in an airtight container at room temperature for up to 5 days.