Beat egg white and salt slightly with a hand held mixer. Add caster sugar and beat until creamy and semi-stiff.
Add cinnamon, Amaretto liqueur and finely grounded almonds and mix using the dough hook. The dough will be firm and sticky.
Line baking tray with parchment paper.
Fill the dough into an icing back and pipe little spots of about 1 inch in diameter and about 1 inch in height onto the baking paper at intervals of about 1.5 inches.
Let the little dough spots dry at room temperature for at least 1 hour (but no longer than 2 hours). The dough should be dry outside and not sticky anymore when you touch it.
Meanwhile preheat oven (300 F, 150 C).
Bake the Amaretti in lower third of the oven for 25 to 30 minutes. They should be lightly browned.
Let them cool completely on a cooling rack.
Meanwhile melt semisweet chocolate. Put chocolate into a small bowl and let the chocolate melt over hot water.
Dip the bottom of the Amaretti into the melted chocolate and strip off excess chocolate at the rim of bowl.
Place Amaretti bottom up on a cooling rack until chocolate is dry.
Store the cinnamon amaretti between layers of parchment papers in air tight container. You can store them dry at room temperature for about 4 weeks (if they get that old).
NOTE: Time to make includes 2 hours to dry the cookies at room temperature. Cooking time is given for one baking tray.
