Measure out all of your ingredients before beginning, gather your equipment and preheat your oven. 

1. Line two baking pans with parchment paper or a silicone baking mat (or bake in batches). Preheat your oven to 300° F.
2. In a medium-size bowl, whisk together (or stir well) the almond flour and sugar. 
3. Add the egg white and almond extract, if using, to the bowl. Mix until the ingredients come together like a thick paste. 
4. Transfer the dough to a piping bag or use a large plastic food baggie, cutting a half-inch wide opening at one of the corners. If you don't have either, you can use your hands, a tiny ice cream scoop with a release, or a couple of small spoons. 
5. Pipe or drop and shape one-inch dollops of the dough onto the parchment-lined baking pans. For uniform cookies, trace same-size circles onto your paper with a round object about an inch or so in diameter. Or print a free macaron template to place underneath the parchment paper. If you don't care, just freehand it. With a wet fingertip or pastry brush, smooth any peaks sticking from the tops.
6. Bake for 10 to 20 minutes until the cookies are completely golden brown, dried out, but before the bottoms darken too much. Rotate the pan(s) halfway through baking if your oven has hot spots (most do). For chewier cookies, only cook until they just begin to brown around the edges. 
7. Store the cookies covered (or not entirely sealed for a crispier cookie over time) at room temperature. Freeze well-sealed for a couple of months.