Preheat your oven to 325°F (160°C).
Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the almond flour, granulated sugar, matcha powder, and a pinch of salt.
In a separate bowl, beat the egg whites until frothy but not stiff.
Add the lemon juice and almond extract to the beaten egg whites and mix gently.
Carefully fold the egg white mixture into the dry ingredients using a silicone spatula.
Form the dough into small balls, about 1 inch in diameter, and place them on the baking sheet.
Dust the tops of the cookies with confectioners sugar.
Bake for about 15-18 minutes until the edges are golden and the tops form a crust.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
