Preheat the oven to 325ºF.

Line a large baking sheet with aluminum foil. Grease another large baking sheet with cooking spray.

Place the whole almonds onto the baking sheet with aluminum foil and roast the almonds in the oven. Toss the almonds every 5 minutes until they are fragrant and lightly roasted, about 15 minutes total. Set aside to cool.

Once the toasted almonds have cooled, place them into a food processor and finely grind the almonds.

Place the ground almonds into a mixing bowl and add the granulated sugar, turbinado sugar, egg whites, orange and almond extracts, and orange zest and mix well until the ingredients combine and form a dough like consistency. Cover with plastic wrap and refrigerate for at least 1 hour.

Increase the oven temperature to 350F. Make sure the rack is positioned in the middle of the oven.

Shape the macaroons: Scoop 1 heaping teaspoon of the macaroon dough, roll it onto a ball and shape it into a 1 ½ inch wide macaroon. Place the shaped macaroon onto the greased baking sheet. Repeat with the remaining dough. Gently press a few sliced almonds onto the top of each macaroon. Sprinkle the macaroons with a 1 teaspoon of turbinado sugar.

Bake for 12 to 15 minutes or until the macaroons are golden brown and cooked through and a bit tender in the center.

Transfer the baking sheet from the oven and after 5 minutes, gently transfer the macaroons onto a tray using a spatula. Let them cool to room temperature and serve.