1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside.

2. Add the egg whites with the salt to a large bowl and mix on high speed until stiff peaks form. Mix the almonds with the sugar, add to the bowl and fold in. Gradually add the Amaretto and almond extract (optional) and mix in. The dough will be quite sticky.

3. Add the sugar and confectioners‘ sugar to two separate small bowls. Make small balls (about the size of a walnut) out of the dough and roll them first in the regular sugar, then in the confectioners‘ sugar. Place them on the baking sheets with enough space in between, and flatten them slightly.

4. Bake the first batch for about 13-15 minutes. Take them out of the oven, let them cool down a bit on the baking sheet, then remove them and let them cool down completely on a wire rack. Repeat with the remaining dough balls.