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Heat oven to 350° F. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, cocoa powder, and confectioners’ sugar.
Add the beaten eggs, vanilla extract and almond extract. Mix until combined and dough forms.
Put ½ cup of confectioners’ sugar in a small bowl.
Scoop cookie dough into slightly rounded 1 tablespoon portions. Roll to coat in the confectioners’ sugar. Roll in your palm, over the sugar bowl, to form a ball and to remove excess sugar.
Place 2” apart on the prepared baking sheet. With a finger, make a small indentation in the middle of each cookie to promote even baking.
Bake for 11-12 minutes for soft, marzipan-like cookies or increase the bake time to 14-15 minutes for crunchy cookies.
Remove from the oven and move the cookies onto a wire rack to cool completely.
Store baked cookies in an airtight container at room temperature for up to one month.