Instructions: Crumble cookies in food processor to make about 1/2 cup crumbs. Set out 6 (1-cup) capacity souffle dishes or coffee cups. Sprinkle 1 tablespoon of the crumbs in each dish.

Beat the egg whites with 3 tablespoons of powdered sugar until thick but not dry. Place the gelato in a mixing bowl and stir until smooth; dont let it become too liquid. Fold in the egg whites. Spoon the mixture into each cup, dividing evenly. Smooth the top with a spatula. Sprinkle on the remaining crumbs. Freeze at least 2 hours or as long as 1 week, covered airtight.

Whip the cream and the remaining 1 tablespoon of sugar until thick. Add the amaretto. Mix well. (This can be made several hours ahead and refrigerated, covered airtight.)

To serve, let the biscuit tortonis sit at room temperature for 10 minutes. Top each with about 2 tablespoons of the amaretto cream. Serve immediately.

This recipe yields 6 servings.

Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

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