Whip egg whites and granulated sugar in a bowl of a mixer fitted with a whip attachment for about 15 minutes.
Add the vanilla extract, almond extract, and Amaretto liqueur and carefully fold it in. Next, add the almond flour and fold it in until completely incorporated.
Using a spoon or a medium ice cream scoop, scoop about 2 tbsp of almond batter and form balls out of the dough by rolling them between the palms of your hands. Then, roll them in granulated sugar and powdered sugar and set on the prepared baking sheet about 1 inch apart.
Place in the oven and bake for about 15 minutes if you like the Amaretti cookies soft on the inside, or up to 25 minutes if you prefer the biscotti-like texture.
How to make Soft Italian Cookies
Add the egg whites to the sugar and whisk until well combined. Add the amaretto, vanilla extract, the almond extract and whisk until smooth. Next, fold in the almond flour.
Now continue with the instructions from step 3 from the section above.
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