Line 2 cookie sheets with parchment paper or silicone baking mats; set aside.
Sift almond flour and powdered sugar and malt powder together in a medium bowl (break up any clumps that form with fingers).
In a large bowl combine egg whites and cream of tartar. Beat with a mixer on medium speed until egg whites until foamy. Gradually add granulated sugar, about 1 teaspoon at a time, and continue to beat egg whites until stiff peaks form. Sift almond flour-sugar mixture over the egg white mixture and fold in with a rubber spatula just until combined (batter should begin to fall off the rubber spatula in sheets).
Carefully transfer batter to a piping bag fitted with a medium round tip. Pipe the batter on prepared baking sheet in a flower shape by piping a small dot and six same-size dots that are just touching around it (similar to a daisy). If desired, carefully place small round yellow sprinkles on the center dot. Let stand 1 hour.
507 PINE ST. P.O. BOX 529 COLFAX, WI 54730
