• Preheat oven to 375°F.
• In the large bowl combine the almond oil and the sugar. Using an electric mixer beat for about 3 minutes. Add the egg, beating until incorporated.
• Add the ricotta and almond extract. Beat to combine.
• Stir in the flour, baking powder, and salt.
• Line a baking sheet with parchment paper. Spoon the dough with a cookie scoop onto the baking sheets. If you don't have a cookie scoop, spoon 2 tablespoons per cookie. 
• Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Take the cooled cookie and dip it into the glaze. Let the glaze harden for about 2 hours in the fridge.

Glaze

• Combine the icing sugar and amaretto liquor in a small bowl and stir until smooth.