Preheat oven to 325° F.
Mix ground almonds, flour and sugar together until thoroughly mixed. Set aside.
Beat egg whites, almond extract and lemon extract together with an electric mixer on high speed until stiff peaks form. Fold almond mixture into beaten egg whites.
Drop rounded teaspoonsful onto buttered or sprayed wax paper-lined cookie sheet, leaving about 1 1/2 inches between cookies. Bake about 12 to 15 minutes, or just until cookies are lightly browned. For a chewy consistency, remove cookies from oven immediately.
For a crisp cookie, turn off oven and leave door slightly ajar to allow the cookies to dry out for 1 hour.Makes 2 1/2 dozen Source: