In a mixing bowl, combine ground almonds, granulated sugar, and egg whites. Add honey and almond extract, mixing until a cohesive dough forms, about 3-5 minutes. If using all-purpose flour, fold it in gently.

Set your oven to 170°C (338°F) and allow it to preheat fully. Line two baking sheets with parchment paper.

Scoop out tablespoon-sized portions of the dough, rolling them into uniform balls, coating each ball generously in icing sugar.

Place the coated balls on the prepared baking sheets, spaced about 2 inches apart. Press into the center of each ball to create an indentation for the jam.

Slide the trays into the preheated oven and bake for approximately 12 minutes until lightly golden at the edges.

Allow the cookies to cool slightly before filling each thumbprint with about ½ teaspoon of red fruit jam.

Let the Amaretti Thumbprints cool completely before serving. Enjoy with coffee or tea.