In a separate bowl or stand mixer, whip the room temperature egg whites until the texture reaches the soft peak stage (See recipe notes)
With a spatula, gently fold beaten egg whites and honey into almond flour mixture
1 tablespoon honey
Scoop out dough, to form a 1" inch ball, then gently flatten the ball and shape the ball in an oval (or egg) shape; repeat process with remaining dough
Gently roll the oval shaped cookie in the powdered sugar and place on parchment lined baking sheet; since these are low moisture cookies, they won't spread much so you can put them about ½" inch apart on the baking sheet
Powdered sugar (confectioner's sugar)
Bake at 325°F for 18-25 minutes on the middle rack; remove the cookies and let them sit on the baking pan for 5 minutes; then transfer them to a cooling rack
After the cookies are on the cooling rack, you can sprinkle on a little more powdered sugar if you want
Notes
Separating eggs:Separate the eggs while they're cold; then let the egg whites sit out and come to room temperatureWhisking egg whites to soft peak stage:Using a stand mixer, put the setting on 6 and whisk egg whites for 1 ½ minutes.Almond flour: Also called almond meal or almond powder; both are finely ground almonds so check the packaging to make sure the only ingredient is "almonds"Almond flour is usually in the baking section of the grocery store- there's "blanched" and "unblanched" almond flour/meal. Either is fine to use in this recipe.Lemon zest:Grate lemon skin with a fine cheese grater. If you don't have lemon zest, no biggie; the cookies will still be delicious! Or you can use a little orange zest.