Remove the baking sheet from the oven and line it with parchment paper. Preheat the oven to 200 degrees Celsius.

Separate the egg whites from the yolks. Do not use the yolks. Briefly beat the whites to loosen them. There is no need to beat them to stiff peaks as you would for coconut macaroons. Mix with the almond flour, almond extract, powdered sugar (or erythritol) and a little salt.

The mixture will be slightly too soft to place on the baking sheet by hand or with spoons. A piping bag with a large opening (1 cm) works best. Pipe 6 small, equal mounds onto the parchment paper. Adjust their shape slightly with your fingers if needed (for example, flatten a small peak).

Bake the cookies for just under 15 minutes. The timing may vary slightly from oven to oven. Watch for the tops to turn lightly golden. The bottoms will be a little darker at this point. Do not leave them in the oven too long, or the bottoms will get too dark.

Let the cookies cool for at least half an hour. Personally, I think they taste better a few hours later or even the next day.