Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the almond flour, sugar, salt, baking powder, and orange zest until evenly blended.

In a separate bowl, beat the egg whites and vanilla (or almond extract) until they reach stiff peaks.

Gently fold the whipped egg whites into the dry ingredients until just combined.

Fold in the chocolate chips carefully to ensure even distribution.

Prepare the sliced almonds in a small bowl.

Using a cookie scoop, portion about two tablespoons of dough for each cookie and roll it into a ball.

Roll the cookie dough ball in the sliced almonds to coat the outside.

Place the coated cookie dough balls on the prepared baking sheet, spaced at least 3 inches apart.

Bake for 15-20 minutes, until the edges are golden and the centers are pale.

Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Dust lightly with powdered sugar before serving, if desired.