Beat the egg whites to snow with 1 pinch of salt. Add icing sugar, almonds and almond liqueur and mix well.
Line a baking tray with baking paper. Pour the mixture into a piping bag and splash about 1 cm large dots onto the baking paper.
Bake at approx. 140° hot air for 25 minutes.
Recipe by: Tourist office Partschins/Parcines