Whisk egg whites and sugar until stiff peaks.
Fold in gently almonds, amaretto, and almond extract.
Form into walnut sizes balls (makes 30), and roll in sugar: first regular, then icing.
Bake for 15min at 325F.
Note: It’s better to use almond meal than almond flour, even though I used a 50:50 ratio and it came out fine. Also, these cookies are best the next day.