8 egg whites
Ό tsp. salt
8 cups powdered sugar, sifted, plus more for tossing
8 cups almond flour
Ύ tsp. baking powder
½ cup all-purpose flour
6 Tbsp. orange zest
1 tsp. almond extract
In the bowl of a stand mixer with the whisk attachment, whisk the egg whites on medium-low until frothy.
Add the salt and turn the mixer to medium-high, whipping the egg whites until stiff peaks form.
In a separate bowl, sift together the powdered sugar, almond flour, baking powder and all-purpose flour.
Using a spatula, fold the dry ingredients, zest and almond extract in three additions into the bowl with the egg whites.
Line a 18-by-13-inch sheet pan with parchment paper and spray generously with nonstick spray.
Using your hands, press the dough evenly into the pan.
Wrap the pan with plastic wrap and freeze for at least 4 hours prior to baking.*
When ready to bake, preheat oven to 325 degrees.
Remove the dough from the freezer and cut into 1-inch strips. Cut each strip on a bias into 2-inch pieces so that cookies look like diamonds.
Toss each cookie in powdered sugar and place on a cookie sheet lined with parchment paper.
Bake the cookies 7 to 8 minutes, until puffed and lightly browned around the edges.
* Dough may be frozen up to 1 month.