Up until this recipe... the only thing I knew about amaretti cookies was that Giada is always putting them on things and the way she says 'amaretti' kinda drives me crazy. It's like... you're Italian, I get it. You were born in Italy, again, I get it. I was born in Nashville and I don't pronounce certain words with a southern accent and certain words without. I mean, think about that for a second. I don't drawl out my 'whites, lights, or mights.' I just talk how I always talk.
Digressing... So, I bought some amaretti cookies from the grocery store, not really having any idea what to expect from them. They weren't bad... not the type of cookie I'd sit down and inhale, but crunchy and almondy.
But once they are ground up (along with almonds) and placed in this cake... they become... TO. DIE. FOR. Like, seriously folks. This is one bad ass torte. It reminded me a lot of a brownie. I nixed the idea of the chocolate glaze or the whipped cream. Deciding that the torte on it's own was enough for me. It was fudgy and almondy. The top formed a nice little crispy layer (I didn't flip it out, because I used a springform pan). It was delicious. So light, but yet so yummy.
To check out the recipe, head to Holly's Blog, Phe/MOM/enon and to check out how the other TWDers fared with this recipe check out the blogroll at Tuesdays with Dorie.