Step 1: Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper or silicone mats.
Step 2: In a large clean bowl, whisk the egg whites and salt until they become frothy and form soft peaks.
Step 3: Gradually add the granulated sugar to the egg whites while continuing to whisk until the mixture is glossy and smooth.
Step 4: Gently fold in the almond extract and the blanched almond flour using a spatula until just combined; do not overmix.
Step 5: Use a small spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Step 6: Lightly flatten each mound with the back of a damp spoon and press a few sliced almonds into the top of each cookie.
Step 7: Bake for 14-16 minutes, or until the edges are golden brown and the centers look set.
Step 8: Remove from the oven and let the cookies cool completely on the baking sheet to achieve maximum crispiness.