Preheat the oven to 170C/325F. Line two baking trays with a greaseproof paper.

In a large bowl, combine the ground almonds, cocoa powder, half of caster sugar and the chocolate chips.

In a second bowl, whisk the egg whites until soft peak stage, then slowly beat in the remaining caster sugar until glossy.

Combine the meringue with the almond mixture and slowly stir in the amaretto. Add just enough so that the mixture is a little sticky but still workable with your hands.

Place some icing sugar in a bowl.

Using a spoon, scoop out walnut size pieces of the chocolate mixture and roll into a ball in the icing sugar. Place on the baking tray then using the back of a dessertspoon, flatten slightly.

Place in the oven to cook for 15 minutes.

Remove from the oven, set aside to cool for 5 minutes then remove from the baking tray.

Enjoy within a few days.