Preheat oven to 300 degrees F. Line cushioned cookie sheet with parchment paper.

In a mixing bowl, whisk egg whites and lemon juice until they hold soft peaks. Add liqueur and extract at end.

Whisk together almond flour, sugar and salt. Set aside.

Add flour mixture to beaten egg whites and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle.

Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Make a depression with thumb. Place a cherry on it and pull dough around cherry and sealing..

Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment, leaving 1 inch of space between cookies. Flatten slightly? Repeat with remaining dough.

Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using cushioned cookie sheets they will brown quicker, and need only 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven, cool a few minutes, then transfer to wire racks to cool completely.

Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.