Amaretti are, have been, and likely will remain, gluten-free.  Served with dark chocolate, almonds, a few slices of fresh pear, and a glass of port, they are part of an unexpected, sophisticated, and quick dessert!  You can make your own, but in the interest of convenience, taste, and authenticity: permission to purchase a tin!  Cookie crusts,  like graham cracker crusts, are good for unbaked pies/tarts and cheesecakes.

History: http://en.wikipedia.org/wiki/Amaretti_di_Saronno

Buy: http://www.ditalia.com/Cookies-Sweets-Pasticerria/Amaretti-Cookies

Amaretti Crust

1 1/2 cups (9 oz.) Amaretti cookie crumbs (put the cookies in a heavy plastic bag and crush with a rolling pin.)

6 Tablespoons melted unsalted butter – cooled

1 Tablespoon almond butter

Optional: 1/2 teaspoon cinnamon

Directions:

1.  Combine the cookie crumbs, butter, almond butter (and cinnamon) in a bowl.  Stir to blend.

2.  Press into a pie plate or tart pan and chill until ready to use.