Heat the oven to 150c and line a baking tray with baking paper (stacking two baking trays will stop the cookies from getting too brown underneath).
Mix the ground almonds and sugar with a pinch of salt in a large bowl.
In a separate bowl, use an electric whisk to whip the aquafaba and lemon juice until stiff peaks form.
Add the aquafaba to the dry ingredients, along with the almond extract, and stir until the mixture forms a soft, sticky dough.
Scoop the dough and roll into 1-inch balls before rolling in icing sugar.
Arrange an inch apart on the baking tray and bake for 30 to 35 minutes until tops are cracked and bottoms are just starting to darken (if you aren't doubling up on trays, your cookies will brown more quickly, so start checking after 25 minutes or so).
Remove from the oven and after a few minutes, transfer to a wire rack to cool.
Preparation
