Chocolate Amaretti Torte

Like quite a few others, I made my own cookies for the torte. I used an epicurious recipe for Italian Almond Cookies. They were nice and dry for the torte, though I quit shaping them in the one inch balls, figuring they were going to be ground anyway - you can tell the difference in the pic, the lumpy one on the right :)


I used 8 cookies for my half batch of the torte (the half batch of cookies made 24). I used a 6in pan which seemed to work well, and still used a full batch of the glaze. I cut before the glaze had really set (running late with this one!), but this is really tasty! I've not had very good luck with finely ground almonds before (mostly Maida Heatter's Queen Mother Cake), but these seemed to work really well when grinding with the cookies. I think this would be even better in a full size, I like the taller pieces I've seen of others.

Thanks Holly of Phe/Mom/enon for selecting this week's recipe!