Preheat oven to 170°C and line a baking tray with parchment paper.

In a bowl, mix almond flour and powdered sugar.

In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.

Gently fold the egg whites into the almond mixture. Add almond extract and amaretto. Mix until a soft dough forms.

With wet hands, shape small balls (2–3 cm), roll lightly in powdered sugar and place on the tray.

Bake for 18–20 minutes, until cracks form and edges turn golden.

Allow to cool completely before serving.