• 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.  Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.
• Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and 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 and repeat with the remaining dough.
• Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to over cooking. 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. 
• Store in an airtight container at room temperature for up to 5 days.