1/2 c. blanched almonds
4 oz. amaretti (Italian cookies)
2 c. heavy cream
1 c. powdered sugar, sifted after measuring
2 tbsp. amaretto liquor
3 lg. egg whites
1/4 tsp. salt
1/8 tsp. cream of tartar
Finely grated chocolate (optional)

Toast almonds in a 350 degree oven until lightly golden, 5-7 minutes. Let cool slightly and place in a food processor or blender until finely ground. Transfer to a bowl. Place cookies in the processor and grind fine. Add to almonds and mix well. Transfer half the mixture to another bowl and reserve. Whip cream with half the powdered sugar until stiff. Place in a deep bowl and fold in half the crumbs and all the liquor. Beat egg whites with salt and cream of tartar until they hold soft peaks.

Gradually add the remaining powdered sugar; continue beating until stiff and glossy. Using a rubber spatula, fold beaten egg whites into the whipped cream. Line up twelve 3 ounce ramekins and sprinkle 1 teaspoon of the reserved crumb mixture evenly into the bottom of each. Spoon tortini mixture into each dish and garnish with the remaining crumbs and then a sprinkle of chocolate, if used.

Cover each ramekin with plastic wrap and freeze until firm, 5 hours to overnight. Serve directly from the freezer. These can be kept in the freezer for 3 months if covered with foil over the plastic wrap. Serves 12.