Ingredients
200g icing sugar plus extra for dusting 
200g ground almonds 
2 egg whites 
1 tbsp amaretti liqueur  

Method
Using a stand mixer or hand whisk whip the egg whites to stiff peaks - this will take 5-10 minutes.  You can do this by hand but beware your arm will ache at the end of it. 

In another bowl add the icing sugar and ground almonds and mix.  Add the amaretti liqueur and a spoonful of egg whites into the almond mix and mix through to slacken the mixture a little.  Add the rest of the egg whites and slowly and carefully fold through until it comes together.  Place in the fridge for an hour. 

Preheat the oven to 180c. 

To make, line a baking tray with either a silpat liner or grease proof paper.  Take a tablespoon of the dough and roll into a ball (what actually works perfectly here is a small ice cream scoop). Roll in icing sugar and push down to squash.  Bake for 15-20 minutes until golden. 

- This comes from a really lovely cookbook, Venetian by Valeria Necchio.