Best Greek Almond Cookies

• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and lightly oil with cooking oil spray.
• In a large bowl, stir almond flour, sugar, and salt. Set aside.
• In another bowl or the bowl of your stand mixer, whisk egg white until fluffy and medium peak form – it means the egg whites hold their shape fairly well but are not ultra-stiff.
• Add the dry ingredients to the egg whites and use a silicone spatula to combine. Stir gently until it forms a cookie dough that sticks together. As you stir, the egg whites are incorporated into the dry ingredients. You shouldn’t see any more lumps of egg white at the end.
• Scoop out one tablespoon of dough, roll it between slightly greased hands to form a ball, and place it on the prepared baking sheet.
• Repeat, leaving half a thumb of space between the cookies. They won’t expand.
• Flatten each cookie dough ball with the palm of your hand and press in a few sliced almonds on top.
• Bake for 15-20 minutes or until golden brown.
• Cool down on the sheet for 10 minutes without touching the cookies at all. They are fragile and soft at first and need time to firm up. Then transfer to a wire rack and cool completely at room temperature.

Storage

• Store them for up to 4-6 days in a sealed box in the fridge or freeze them for up to one month in zip-lock bags.