In a small saucepan, melt the margarine; stir in the Amaretto and almond extract.
Set aside to cool.
In a medium bowl, beat the egg whites until soft peaks form; beat in the fructose, then fold in the flour; beat in the margarine mixture.
Mix the almonds into the batter.
Drop by small teaspoonfuls onto baking sheets coated with non-stick vegetable cooking spray, spacing mounds well apart.
Using a fork dipped in cold water, flatten each mound with a crisscross pattern to make a thin round.
Bake in batches in a preheated 450°F (230°C) oven for 5 minutes or until lightly browned around the edges.
Once the cookies are removed from the oven, quickly place them over a rolling pin to give them a gently curved shape.