Preheat the oven to 325°F (165°C).

In a large mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form.

In a separate mixing bowl, sift the almond flour and granulated sugar together.

Add a third of the almond and sugar mixture into the egg whites and fold the mixture.

Add the vanilla, almond, and amaretto to the mixture and fold it into dough.

Add another third of the almond sugar mixture into the dough and fold it

Add the remaining third of almond sugar mixture into the dough and fold it. The dough should be thick and past-like.

Scoop two tablespoons worth of cookie dough mounds out of the mixing bowl and place them on a plate of granulated sugar. Roll the scoops of cookie dough into the sugar, then make balls in your hands.

Coat each ball in powdered sugar, coating them evenly.

Line a baking sheet with parchment paper and place the cookies on top. Space each cookie at least 3 inches away from one another.

Bake the cookies for 20 to 25 minutes, or until slightly browned on each side.

Allow the cookies to cool for at least 15 minutes before serving.