Add the almond meal, caster sugar and plain flour (if using) to the blender. Season with a little salt.

Blend the ingredients until well combined. Pour the egg whites in a high cup and beat them for a minute or so until firm but not too stiff.

Pour the dry almond mixture from the blender in a large mixing bowl and add the beaten egg whites.

Stir well until you get a wet crumbly cookie dough. Add the amaretto (or bourbon) and the almond extract.

Give the cookie dough one last firm stir. Now make little even balls from the sticky dough and place the balls on a baking tray lined with baking paper. Do this in batches if necessary.

Then bake the cookies in a preheated oven at 300°F (150°C) for 25 to 30 minutes until glossy and firm.

Let them cool down fully. Enjoy!