Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.

Fill a small bowl with the sliced almonds. You will use it later to roll each cookie dough ball.

In a mixing bowl, stir almond flour, unrefined cane sugar, orange juice, orange zest, and almond extract (if used), until the dough is sticky and consistent.

Use a small cookie dough scoop or tablespoon to grab a small amount of cookie dough and roll it into a ball in your lightly greased hands. I made 12 cookie dough balls with this recipe.

Generously oil your hands, and roll each cookie dough ball between your palms so they are smooth, then press each side of the cookie dough ball into the sliced almonds, so the almonds stick to the ball. The shape of the ball will flatten when you follow this step. Re-roll the dough to form a ball, it will stick the sliced almonds even better.

Repeat for all the remaining cookie dough balls and place them one inch apart on the prepared cookie sheet.

Use the palm of your hand to lightly press and flatten each cookie.

Bake the cookies for 15-17 minutes at 350°F (180°C) until the almonds are nicely golden brown.

Let the cookies cool down on the cookie sheet at room temperature for 20 minutes. Don't touch them at all, as they are soft at first and firm up as they cool down.

Transfer the cookies to a cooling rack for another 30 minutes.