Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 150°C/170°C/325°F/Gas 3

Line two baking trays with a silicone mat or baking parchment.

Whisk the egg whites to stiff peaks. When you have whipped the egg whites sufficiently, you will be able to turn the mixing bowl upside down and the egg whites not move and stay inside the bowl.

Fold in the ground almonds, caster sugar, vanilla extract and salt.

Now fold in the amaretto

Scoop out your dough balls. I generally make 2 sizes of biscuit :

A) a small 2½ cm/1 inch ball using a small ice cream scoop. (Which I leave these in a ball shape.)

B) a 4cm/1½ inch biscuit using a regular size ice cream scoop. (Which I slightly flatten with a palette knife prior to cooking.)

Rolling: place the caster sugar and icing sugar for rolling on two separate plates. Roll the dough balls first in the caster sugar and then the icing sugar.

Place on your prepared baking trays, slightly spread out to allow for expansion.

Slightly flatten the larger ones with a palette knife before cooking.

Cook in a pre-heated oven. If you cook the smaller ones on the shelf below the larger ones, they take the same amount of time to cook. Cook for 15 -20 minutes until starting to slightly brown on the outside but still soft and chewy on the inside. In my oven it takes 18 minutes.

Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm, or allow them to cool completely on a cooling rack.