Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Combine almond flour, granulated sugar, vanilla extract, almond extract, and salt in a large mixing bowl until well blended.

Whip room temperature egg whites in a separate bowl until soft peaks form, about 2-3 minutes.

Gently fold the whipped egg whites into the dry mixture using a spatula.

Drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart, and optionally sprinkle with sliced almonds.

Bake for 15-18 minutes until edges are golden brown and centers are soft and puffy.

Let cool slightly, then dust with powdered sugar before serving.