Whip aquafaba and lemon juice until foamy
Add sugar in 2-3 portions and beat with a hand- or stand mixer until stiff peaks form
Slowly fold in the almond flour, zest, salt, almond and vanilla extract and try to keep some air in the whipped aquafaba
Roll pieces of dough between your hands to form balls and coat them in powdered sugar
Place the balls on a parchment lined baking sheet and flatten them slightly with your hands
Leave at room temperature to dry for about an hour. For maximum effect "pre-crack" the surface by squeezing the dough balls into ovals.
While cookies are drying, pre-heat oven to 150°C / 300°F
When cookies are dry, bake for 20 minutes
Let cool and store in an airtight contianer. They are best the next day!