Preheat oven to 350. Put baking paper on a baking sheet. Beat egg whites small mixing bowl until fluffy but not too stiff. Add the flavorings and beat again just until blended. Mix the almond meal and sugar in a medium bowl (and cocoa powder if making chocolate ones). Pour the egg white mixture into the bowl with the dry ingredients and mix through using a large spoon. If mixture is too wet and sticky, add some extra almond meal. Let rest for an hour (or overnight) in the fridge. Using a tablespoon sized scooper (#60) scoop mixture and roll it around using the palm of your hand to make a ball. (This makes about 52.) Place the balls into a bowl of icing sugar 4 or 5 at a time, and roll until coated. Place gently on the baking tray with an inch between. Repeat. With the bottom of a glass, press down very gently onto each ball making the surface just slightly flat. This will create some cracks and provide the perfect form for your amaretti biscotti! Bake about 15 minutes. But check them after about 12 minutes as all ovens vary. Let cool thoroughly before putting in air tight container.