This is a yummy little ice cream dessert with minimal ingredients. It's a variation of an italian dessert called tartufo, which involves shaping scoops of ice cream around the cookie center. Since the chef at the Wild Chessman does not care for ice cream dripping down his hands (who does?), he adapted it to make it both neater and easier, but just as tasty.

Ingredients

Amaretti cookies (2-3 per sundae)

Amaretto - about a 1/2 Tbsp per sundae, but who measures this stuff? You can drink the extra.

Ice cream -any flavor, but a good vanilla is traditional. A scoop or so per serving.

Chocolate sauce (a recipe follows, but you can also melt 1 cup chocolate with 3 Tbsp butter)

3/4 cup chopped almonds (you can toast them if you wish, but that's a lot of trouble)

Chocolate sauce:

1 cup semi-sweet chocolate chips

3 Tablespoons margarine or butter (you can also use shortening)

1 Tablespoon corn syrup (omit if using shortening)

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1. Put the ice cream out to soften for about 30 minutes. Meanwhile, line up your cookies in a shallow dish or pan -- try to get each cookie to touch the bottom completely, while using as small a dish as possible. (Don't sweat the dish being too big, or try to come up with complicated formulas to obtain the correct size pan -- you can drink any extra amaretto.) Pour amaretto on top of the cookies. Don't bother measuring, because you'll just have to clean the spoon. The cookies do not need to be completely covered -- you just need a small amount of amaretto covering the bottom of your dish. Leave the cookies sit, and the amaretto will soak into the cookies.
2. Meanwhile, make the chocolate sauce, which consists of putting your ingredients in a pan and heating on low heat until melted. (Don't try to do this in the microwave.)
3. Place 2-3 softened cookies each into individual custard cups, ramekins, or whatever you have that is not very big. Top with softened ice cream. Freeze for an hour or so, then top with chocolate sauce. Sprinkle nuts on top, cover and freeze until ready to serve.