Preheat oven to 350° F.
Combine almond flour, sugar, almond extract in a medium bowl.
In a separate bowl, whisk egg whites until slightly foamy. Add to almond flour mixture.
Line two baking sheets with parchment paper.
Roll mixture into 24 balls and place twelve on each sheet.
Top each one one almond and bake for 15 minutes or until golden around the edges.
When cookies have cooled, place dark chocolate in double broiler or in microwave and heat, removing every 30 seconds to stir, until 104-113° F.
Let cool to 93-95° F.
Add Mycryo and stir until fully combined.
Dip half of almond cookie in chocolate and place on parchment paper to dry.
Top with sea salt