Stack two similarly-sized cookie sheets on top of one another, and line with parchment paper (this helps keep the bottoms of the cookies from browning too much - if you don't have two cookie sheets, you don't have to stack them. Just bake on a higher rack and/or keep a close eye on the cookies as they bake to watch for browning.)
In a large bowl, whisk together sifted almond flour, sugar, salt, and spices until fully combined.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl, using a hand mixer), whisk egg whites and cream of tartar at medium-high speed until soft peaks form.
Add beaten egg whites and molasses to the almond flour mixture, and mix well until a sticky dough forms. If it gets difficult to mix, use your hands to make sure everything is mixed thoroughly.
Using a small cookie scoop or your hands, form dough into 1-inch balls. Roll in powdered sugar and place 1 inch apart on prepared cookie sheet.
Bake for 30-35 minutes, until tops are cracked and bottoms are beginning to brown (if you're not using a doubled-up cookie sheet, they may bake faster - check at 25 minutes).
Let cool on cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
Store in an airtight container at room temperature.