Amaretti

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Whip the egg whites in an electric mixer using the wire whisk, till soft peaks form. Add the sugar gradually and continue whipping until stiff. Gradually fold in the ground almonds with a rubber spatula. Gently fold in the flour and Amaretto till the mixture is smooth and uniform in texture. Transfer to a pastry bag with a 1/4-inch open star tip. Pipe 1-inch circles onto the cookie sheet, about 1/2 inch apart. Place an almond in the center of each. Bake for 15 minutes until deep brown with a reddish tinge. Place the cookies on a wire rack till cool. Serve immediately, or store in an airtight jar at room temperature for about 1 week.