In a bowl, mix 1 cup almond flour, ⅓ cup sugar, ½ cup powdered sugar, and ½ tsp baking powder.
In a separate bowl, add 2 tablespoons aquafaba making sure there are no chickpea pieces in the water.
With a hand mixer, beat the aquafaba as if it were egg whites.It should turn into a firm foam.
Scoop the foam into the bowl with the dry ingredients.With a spatula, incorporate it into the dry ingredients, mixing gently with a circular movement from bottom to top.
Add ½ tablespoon amaretto liqueur and ½ teaspoon vanilla extract to the mix and keep incorporating gently until you get a paste/dough.
Put 3 tablespoons powdered sugar on a plate. Take 20 grams to 23 grams of dough, and shape it into small balls.Each ball should weigh between 20 and 23 grams. This is important, or else they won't cook properly.Rollone ball at a time on the plate with the powderedsugar until they are fully coated.
Shake away the excess powdered sugar, then place the balls on a plate and let them rest in the freezer for 45 minutes.Note: if you don't have time, you can try to bake them straight away, but their shape might not hold when heated up in the oven. Preheat the oven to 340°F or 170°C.
Place the balls on a baking tray lined with parchment paper and bake at 340°F or 170°Cforabout 15 minutes. The cooking time depends a lot on the oven, so keep an eye on them. They are ready when they start cracking on top.Take them out of the oven and let them cool down for about 15 minutes before serving.