• ¼ cup Amaretto (optional ... in place of liquor, you can substitute ½ teaspoon rum extract)
• ¼ teaspoon salt
• ½ teaspoon pure almond extract
• ½ teaspoon pure vanilla extract
• ⅔ cup brown sugar
• 2 large egg whites
• 2½ cups blanched almonds (additional 36 almonds set aside for garnishing)

Preparation:

• Set eggs out for about an hour to get them to room temperature.
• Preheat oven to 350°F.
• Lightly grease 2 large baking sheets.
• Pulverize 2½ cups almonds in a food processor.
• Add ⅓ cup sugar to the almonds. Mix until well-blended. Scrape down sides as necessary. Set aside.
• Whisk egg whites. Add salt while whisking until soft peaks form.
• Gently add ⅓ cup sugar to the egg whites.
• Keep whisking egg whites and sugar mix until stiff, shiny peaks form.
• Gradually fold in ground almond to the sugar/egg mixture.
• Add almond and vanilla extracts.
• Add either the Amaretto or rum extract to the mixture now.
• Using your hands, roll mixture into little 1-inch balls.
• Place each ball about 2 inches apart on baking sheets and flatten each slightly.
• Top each cookie with one of the almonds set aside for garnishing.
• Bake until cookies are golden brown (about 25 minutes.)
• Allow cookies to cool on racks.