In a medium size bowl combine the almond flour with the sugar and orange zest until incorporated. Set aside.
2 cups almond flour, 1/2 cup caster sugar, 2 tsp orange zest
In a separate bowl whisk the aquafaba with a small pinch of salt until frothy. Add the almond extract and the jam and combine.
1/4 cup aquafaba, 1 tsp almond extract, 1 pinch salt, 2 Tbsp apricot jam
Pour the wet ingredients into the bowl with the dry mix. Use a spatula and fold until combined. Refrigerate the dough for about 20 minutes or so until chilled.
Once the dough is chilled use a tablespoon to scoop some out and shape into balls, they should look similar to golf balls. Repeat with the rest of the dough.
Place the sliced almonds into a small bowl then roll each dough ball in them until covered. Use your hands to help press them into the dough. (Do not worry about the shape you are creating at all)
1.5 cups sliced almonds
Meanwhile preheat your ovum to 375”F.
Line a cookie sheet with parchment paper and place each cookie on top without touching each other.
Bake the cookies in the preheated oven for 12 minutes and up to 14 minutes if you like the nuts extra toasty.
Remove the cookies from the oven and allow to cool before sprinkling them with some powder sugar or tossing to coat if a thicker coverage is desired.
Store uncovered at room temperature for up to 5 days or in a lidded container / cookie jar for up to 2 weeks. Watch for those rascal squirrels ;)