These thin, slightly sweet cookies are made with almond flour, which makes them crisp and flavorful. They're great on their own, or sandwich them together with a whisper-thin layer of chocolate to create a cookie reminiscent of the classic Milano.
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
To make the cookies: In a large bowl, beat the egg whites with the sugar and salt for 2 to 3 minutes, until the sugar is dissolved and the whites are thick and opaque. Blend in the melted butter, then gently stir in the flours and extracts.
Transfer the batter to a piping bag with a 1/2" round tip. Pipe 1" spheres of batter onto the prepared baking sheets, leaving 1 1/2" between them. You can also scoop the batter with a teaspoon scoop, though the cookies won’t be as uniform.
Bake for 10 to 12 minutes, just until the edges begin to color. Remove from the oven and let cool on the pan for 10 minutes before transferring to a cooling rack.
To make the filling: Melt the chocolate and coconut oil together in the microwave in 20-second bursts, stirring until the mixture is smooth.
To assemble: Spread a thin coat of melted chocolate on the bottom of one of the cookies, and sandwich with a second cookie. Set aside for the chocolate to cool and set.
