In a large mixing bowl, combine 2 cups almond flour, 1 cup powdered sugar, orange zest, and 1/2 teaspoon baking powder. Mix well until evenly combined.

In a separate bowl, whisk 3 egg whites until frothy. Add 1/4 cup honey and 1 teaspoon vanilla extract, and whisk until fully combined.

Gradually pour the wet ingredients into the dry mixture. Stir gently until a soft, sticky dough forms. If the dough is too wet, add a bit more almond flour, one tablespoon at a time.

Scoop out small portions of dough (about 1 tablespoon each) and roll them into oval shapes. Roll each cookie in extra powdered sugar until fully coated.

Place the shaped cookies on a baking sheet lined with parchment paper. Let them rest for 10–15 minutes to develop their signature crackled surface.

Preheat the oven to 300°F (150°C). Bake the cookies for 15–18 minutes, or until the edges are lightly golden but the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Dust with more powdered sugar before serving.