Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.

In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.

Gently stir in lemon zest. Fold in almond flour mixture until completely combined.

Stir in Amaretto. The dough will be sticky and soft, but possible to form into a ball.

Cover the dough and chill for at least 30 minutes, longer if it is a warm day.

Preheat oven to 325°F/160 C. Line baking sheets with parchment or silicon baking sheets.

Once dough is chilled. Place powdered sugar for coating in a small bowl.

Using a teaspoon, scoop out an amount of dough equal to about 2 teaspoons. Roll between your hands until a ball forms. 

Douse dough ball in powdered sugar until completely coated. Place at least 2”/5cm apart on prepared baking sheets. Repeat with remaining dough.

Place baking sheet on a rack in the up 1/3 of the oven – the bottoms are prone to overcooking. Bake for 18-20 minutes, or until golden brown under the sugar.*

Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely.