Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celcius.

Line a large baking sheet with parchment paper or lightly grease it with butter to prevent sticking.

In a large mixing bowl, add almond flour, sugar, salt, and lemon zest.

Whisk everything together until well combined, and set it aside.

Separate the egg yolks from two large eggs, then add the egg whites to a large mixing bowl.

Now, beat the egg whites with an electric beater until they are foamy.

Then add the vanilla essence and almond extract to the foamy egg whites and beat until soft peaks form when you lift the beater out of the mixture.

Pour your dry mixture into the egg mixture and fold using a spatula.

You need to mix the two mixtures well until they form a dough.

In another small bowl, add another egg white and whisk with a fork until it foams slightly.

Now, take a scoop of about one tablespoon of the cookie dough and roll it into a ball,

Dip the ball into the egg whites, and roll it in the almond flakes to coat the outer layer

Place each of the cookie dough balls 2 inches apart from each other on the baking sheet.

Bake these traditional Italian Almond Cookies in the preheated oven for 12-15 minutes or until the edges are slightly golden.

Take the cookies out when they are done and let them cool to room temperature.

Garnish the cookies with powdered sugar, serve, and enjoy.