Gradually add powdered sugar and beat on high speed for 2 minutes. The meringue mixture will be thick and glossy.

Add the dry ingredients to the meringue, and beat on low speed until they are incorporated.

Dust your work surface with powdered sugar, then fold and knead the dough for a few minutes. You can add up to 3 more Tablespoons of almond flour if you think your dough is too wet. When you’re done, the dough should be sticky, but not wet and gooey!

Divide the dough in half, and pat each half into a circle that is approximately 1/4 inch (~6 mm) thick. Wrap in plastic wrap and refrigerate for at least 3 hours, or up to overnight.

Before you start rolling the cookie dough, I recommend making additional icing since the 2 Tablespoons reserved earlier is nowhere near enough to cover all the cookies.

Use the amounts specified in the ingredient list for “Additional Icing” above, and follow steps 2 through 4, making the meringue just as you did when you started making the dough.

Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.

Put about two teaspoons of icing on each cookie, and spread it smooth with an offset spatula. Place the iced cookies onto the prepared sheets. The cookies will not spread while baking, so they can be placed fairly close together.