Preheat the oven 350 F

Place the aquafaba liquid in the bowl of an electric mixer and beat on high speed with the whisk attachment until it starts to foam (4-5 minutes).

Then, with the motor still running, slowly add in the sugar, one tablespoon at a time, and almond extract, and continue to whisk for an additional 5-8 minutes or until stiff peaks form and the mixture is glossy --see video clip below.

Meanwhile, place the whole almonds and hazelnuts in the bowl of a food processor and grind finely.

Gently stir the whipped-up aquafaba with the ground nuts (do not over stir!).

Drop by big rounded tablespoons onto a baking sheet, lined with parchment paper.

Bake in preheated oven for 15 minutes.

Let cool for just 1 minute and gently lift each cookie with a spatula.

Store in an airtight container so that the cookies stay crunchy.