Preheat oven to 425ºF (220ºC).
Place the almond meal/flour, flour, sugar, baking powder and salt in a medium bowl.
Stir until well blended.
Place the egg whites and almond extract in the bowl of an electric mixer.
Whip at high speed until firm peaks form.
Add the whipped egg whites to the almond mixture and stir with a silicone spatula until the dough just comes together.
Do not overmix or the cookies will be heavy. The dough will be soft and a bit sticky.
Sprinkle the powdered sugar on a work surface and on your fingers.
Using a teaspoon grab a bit of the dough (about the size of a large olive).
Drop the small mound of dough in the powdered sugar and roll it around until well covered with the powdered sugar.
Shape into a 2” x ½” lozenge and gently flatten the top with the tips of your fingers.
Place on a jellyroll pan lined with parchment paper or a Silpat.
Repeat until you have shaped 24 lozenges.
Bake 10 to 12 minutes until the cookies have risen and are pale-golden.
Remove from oven and let cool for 2 or 3 minutes.
Transfer to a cooling rack and let cool until room temperature.
Store in an airtight container for up to 2 weeks.