Preheat the Oven: Preheat your oven to 325°F (175°C).
Line a baking sheet with parchment paper.
Prepare the Dough: In a mixing bowl, combine the almond flour, granulated sugar, amaretto, almond extract, lemon zest and salt. Stir until well mixed. I like to use my hands to work the amaretto and almond extract into the almond flour. The batter should resemble like damp sandy feel. This really incorporates the flavours evenly through the cookie.
In another bowl, beat the egg whites until foamy and soft peaks form. This will take approximately 3-4 minutes.
Add this mixture to the dry ingredients and mix into a soft, sticky-ish dough.
Shape the Cookies: Dust your hands with confectioners’ sugar to prevent sticking. Scoop out about a tablespoon of dough and roll it into a ball. Repeat until all dough is used.
Create Thumbprints: Place each dough ball on the prepared baking sheet, spaced about an inch apart. Using your thumb or the back of a spoon, create an indentation in the center of each ball. Add the Cherries: Place a cherry in each indentation, gently pressing it down into the dough. Bake: Bake in the preheated oven for about 20-25 minutes or until the cookies are set and golden around the edges. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with additional confectioners’ sugar before serving if desired. Enjoy!