Preheat oven to 225F.
Grind almonds with cornstarch and confectioner's sugar. If you don't have a grinder, you substitute almond flour.
Beat whites with a pinch of salt until foamy, then gradually add sugar and continue to beat until stiff. Add the almond extract and amaretto then fold in nut mixture in two batches.
Pipe into small mounds (I use an 805 tip and pipe the size of a penny, but you can go as little or as large as you like). Sprinkle with raw sugar and bake until dried out. Pull one out to cool completely and taste. If it's crunchy, you're done!