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In a large bowl add the egg whites along with a pinch of the salt and whisk them with an electric whisk until they get nice and stiff.
Now add the caster sugar, almond flour, vanilla extract and the lemon zest. Stir it well until it forms a sticky dough.
Add the lemon juice and mix with your hands to ensure all ingredients are well combined. Cover and set aside.
Preheat the oven to 170 C fan and prepare 2 oven trays with baking paper.
Shape the amaretti dough into 25-30 walnut-sized balls and coat each ball first with caster sugar, then with icing sugar.
Remove excess icing sugar by rolling each ball between your hands.
Place them on the baking tray, leaving about 3cm of space between each one, and press an unpeeled almond on top of each amaretto.
Bake for 13-15 mins at 170 C fan.
Leave to rest and cool for 5 minutes before enjoying or let them cool completely before storing in a sealed jar.