First, pour the aquafaba into a small pan. Over medium heat, let it boil for a few minutes until it has reduced from 1/2 cup to 1/3 cup. Removing some of the water this way will help it whip up nicely. Pour the aquafaba into a bowl, mix in the apple cider vinegar, cover, and put it in the fridge to chill. At the same time, put your beaters or whisk attachment in the fridge to chill too. It will whip better if everything is cold.
In a medium bowl, mix together the almond flour, sugar, and baking powder.
When the aquafaba and equipment have chilled, whip at a medium speed until stiff peaks form, where you can just about tip the bowl over your head and it won't fall out.
Take 2 Tbsp of this whipped delight and fold it into the dry ingredients along with the vanilla and almond extracts. Once that is all incorporated, gently fold in the rest of the whipped aquafaba, minimizing how much you mix it so it stays light and airy. It should form a nice soft dough.
Form the amaretti dough into 15 even balls (about 28 g each) and roll each one around in a bowl of icing sugar to coat it evenly. Place on a parchment-lined baking sheet, a few inches apart so they can spread out.
Bake at 350F for 17-18 mins until they are nicely cracked on top and just golden on the bottom. Cool for 5 mins on the baking sheet, then transfer to a cooling rack to cool completely. They will be chewy and delicious. Enjoy with a good cup of tea or espresso.