Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.

Combine the almond flour, sugar, orange zest and salt in a large bowl until combined. Stir in the beaten egg whites until the dough is wet and paste-like.

Using a 1 1/2″ cookie scoop, scoop the dough into tablespoon size balls and roll in the sliced almonds (this is easier to do if you break up some of the almonds into small pieces with your fingers). Place the cookies on the prepared baking sheets and flatten them a bit as they won’t spread.

Bake both trays in the upper and lower thirds of the oven, rotating the pans from top to bottom halfway through baking, for 13-15 minutes or until lightly golden brown and set.

Remove from heat and cool on the pan for 10 minutes, then remove and cool completely on wire racks. Serve and enjoy!