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

2. Add ground almonds, sugar, cocoa powder, and salt to a large bowl and mix to combine. In a separate bowl, whisk the egg whites with the lemon juice until stiff peaks form. Add the stiff egg whites, water, and almond extract (optional) to the bowl with the dry ingredients and mix to combine. The dough will be quite soft and sticky.

3. Add the confectioners’ sugar to a small bowl. Use a small cookie scoop* to portion the dough and roll it into small balls (a little bit smaller than walnuts). Roll these balls in the confectioners’ sugar to coat them completely with the sugar, then place them with some space in between on the prepared baking sheet. Bake the Amarettni for 23-25 minutes. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. If not all Amarettni fit on one sheet, repeat the process with the remaining dough. Store the Amarettini at room temperature in a cookie tin for up to 7 days.