Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This prevents the sticky dough from gluing itself to the pan.

In a medium bowl, combine the almond flour and sugar. Use a fork or whisk to break up any lumps and ensure the two are perfectly blended.

Add the egg whites, almond extract, and vanilla extract. Mix with a rubber spatula or clean hands until a sticky dough forms. It will seem a bit wet at first, but the almond flour will absorb the moisture quickly.

Scoop the dough into 1-inch balls. A small cookie scoop works beautifully here. Roll each ball lightly between your palms to smooth it out.

Place the sliced almonds in a small shallow bowl. Roll each dough ball in the sliced almonds to coat the entire surface. Press gently so the almonds stick. This coating is what gives the Italian Mandorlini Almond Cookies their signature crunch.

Arrange the coated dough balls on the prepared baking sheet. Leave about an inch of space between them. Gently press each one down with the palm of your hand or the bottom of a glass to flatten just a little. They will not spread much during baking, so the shape you create now is the shape you keep.

Bake for 18–20 minutes. Watch them carefully. You are looking for edges that are lightly golden while the centers remain soft and pale. Do not overbake, or they will lose their lovely chewy interior.

Let the cookies cool completely on a wire rack. They are fragile when warm. Once they are completely cool, dust them generously with powdered sugar before serving.