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.
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
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.
Great idea…I look forward to trying it soon.
I’m going to use an amaretti crust the next time I make a cheesecake – thanks