Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine almond flour, granulated sugar, baking powder, and salt. Mix well.

In another bowl, whisk the egg whites until frothy. Add limoncello and vanilla extract, mixing until combined.

Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms.

Using a spoon, scoop out portions of dough and roll them into balls. Roll each ball in powdered sugar to coat.

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20 minutes or until lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.