- 1 egg white, room temperature
- 1/3 cup coconut sugar
- 1/2 teaspoon almond extract
- 1/2 cup almond flour
- 1 tablespoon slivered almonds, chopped
- Preheat oven to 300 degrees F (150 degrees C). Line 8×8-inch baking dish with parchment paper.
- Whisk egg white, coconut sugar, and almond extract together in a bowl. Fold almond flour into egg mixture until just combined; spread batter into baking dish. Sprinkle almonds over top of batter and press down lightly.
- Bake in preheated oven until golden brown, about 25 minutes. Transfer cookies to a cooling rack using the parchment to lift it out of baking dish. Cool to room temperature, about 1 hour.