If you’re using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
Once almonds reach desired color, cool them completely.
Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
Add almond extract.
Beat egg white with a pinch of salt until completely white and fluffy.
Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together.
Sprinkle work surface with some powdered/confectioners sugar.
Pinch off some dough and roll it into ⅔ of an inch rope. Using a dough scraper cut the rope into ⅔ of an inch pieces.
Roll each “pillow” giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
Place each cookie on a baking sheet lined with parchment paper. Decorate with an almond nut (optional).
Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.
Amaretti - Italian Chewy Almond Cookies https://www.italianrecipebook.com/amaretti-italian-chewy-almond-cookies/