Here's one....

4 cups slivered almonds
2 cups granulated sugar
4 large egg whites
1 teaspoon pure almond extract
Confectioners' sugar, for dusting

1. Line three baking sheets with Silpat baking mats.

2. Grind almonds with granulated sugar in the bowl of a food
processor until fine. Transfer to a medium bowl. In the bowl of an
electric mixer fitted with the whisk attachment, beat egg whites
until stiff peaks form. Add almond extract. Gently stir egg-white
mixture into almond mixture to form a thick paste.

3. Drop dough in rounded teaspoons onto prepared baking sheets
about 1 1/2 inches apart. Dust with confectioners' sugar, and let
stand at room temperature to dry for 2 hours.

4. Place rack in center of oven, and preheat oven to 300°.
Transfer sheets to oven, and bake amaretti until edges are golden and
cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack
to cool. Dust with confectioners' sugar. Repeat with remaining cookie
dough

Here is a recipe that I have been meaning to try.

Amaretti Cookies

2 egg whites
1 1/4 cups blanched whole almonds
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
1/4 cup slivered almonds

Let the egg whites stand at room temperature for 30 minutes in large mixing bowl. Meanwhile, line 2 cookie sheets with parchment paper or brown kraft paper. Set aside. In a food processor bowl or blender container process or blend whole almonds with 1/4 cup of the sugar till almonds are finely ground. Set aside.
Add the cream of tartar and almond extract to the egg whites. Mix on medium speed till soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form and sugar is almost dissolved. Fold in ground almonds.

Drop meringue mixture by rounded teaspoons 1 1/2 inches apart onto the prepared cookie sheets. Sprinkle a few slivered almonds over each cookie. Bake in a preheated 300 degrees oven for 12 to 15 minutes, or till cookies just begin to brown (centers will be soft). Turn off oven. Let cookies dry in oven with the door closed for 30 minutes. Peel cookies from paper. Store in an airtight container in a cool, dry place for up to 1 week.

Makes 38-40 cookies