Amarettini biscuits

For approx. 50 pieces

200 g peeled almonds
200 g icing sugar
50 g protein
1 pinch of salt
1 tablespoon almond liqueur (Amaretto)

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.