MJF Notes: Made on 12/20/19. Pretty runny batter. I mistakenly used 70 grams of egg whites instead of 60 which may be the reason. Other recipes used more ground almonds than this. Next time try playing with proportions. Also, I used half ground almonds and half almond flour. Preheat oven to 325 fan. Line 2 large baking sheets with baking parchment. Combine sugar and almonds, set aside. Whisk 2 egg whites until stiff. Add amaretto and extracts near end. Then fold through the caster sugar, ground almonds. Roll teaspoon-size portions into balls using damp hands. Toss in icing sugar to coat well. Arrange on baking sheets, spacing apart. Bake for 20 min until lightly golden and slightly puffed. Cool on wire rack. Some recipes call for rolling in more sugar after baking.