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1
Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
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2
Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
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3
In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
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4
Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
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5
Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
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6
Add the remaining Amaretto liqueur. Remove from heat.
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7
In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
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8
Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
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9
Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
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10
Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.
