Butter 4 small souffle dishes and dust
with flour. Melt the butter in a small saucepan,
add the flour and stir to a smooth paste. Slowly pour in the milk, stir
constantly, to make a smooth sauce.
Add the ground almonds and egg yolks;
mix well and rapidly. Do not leave the pan on the heat, add
the sugar and Amaretto and mix well. Quickly whisk the egg whites until
stiff. Fold in the almond sauce, then quickly
fold in the crushed biscuits.
Divide the mixture between the
prepared souffle dishes and cook in oven, 425F, gas mark 7, 12
minutes until risen and golden. Dust with icing sugar and ready to
serve.
