Separate the egg white and yolk into different bowls. Whip the white into a fluffy, stable foam. Beat the yolk with the sugar, adding it gradually.

Add the sifted almond flour and almond essence to the yolk mixture and stir well.

At the very end, fold in the whipped egg white in parts and gently mix the dough. Cover the bowl with plastic wrap and chill in the fridge for one hour.

Take out the dough, scoop portions with a teaspoon, roll them in powdered sugar, and shape into cookies the size of a walnut.

Arrange the cookies on a parchment-lined baking tray, spaced well apart - they spread out a lot during baking.

Bake for 25 minutes in a preheated 160-170°C oven.

Let the finished cookies cool and peel them off the parchment. Buon appetito!