Reduce ½ cup aquafaba in a small saucepan over medium-low heat until it measures approximately 6 tablespoons (about 10-12 minutes). Chill completely.

In a large bowl, whisk together almond flour, sugar, cornstarch, and salt.

Beat chilled aquafaba with cream of tartar until soft peaks form (3-4 minutes).

Add aquafaba mixture, almond extract, and vanilla extract to dry ingredients. Fold gently until a sticky dough forms.

Cover and refrigerate dough for 30 minutes.

Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.

Roll chilled dough into 1-inch balls, coat generously in powdered sugar, and place on baking sheets 2 inches apart.

Gently press each cookie to slightly flatten.

Bake for 18-22 minutes until edges are lightly golden but centers remain slightly soft.

Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.