The Dough

Cup of Yum
1. Grind 150 g (~5 oz) of Amaretti cookies and keep them aside. It is not necessary to make them a fine flour, but just chop them coarsely.
2. Beat 3 whole eggs lightly with an electric whisk. Then add 150 g ( ¾ cup) of granulated sugar. Beat well with electric whisk for 2-3 minutes, until frothy and puffy.
3. Melt 120 g ( ~1 stick) of unsulted butter in a bain-marie. Let it cool and then add it to the egg and sugar mixture. Beat well with the whisk.
4. Add 200 g (1 ⅓ cup) of "00" flour and 16 g (4 teaspoons) of baking powder sifting them together with a fine-mesh strainer. Mix well with the whisk and add 50 ml (3 ⅓ tablespoons) of Brandy or Marsala wine.
5. Add the chopped amaretti, keeping about 2 tablespoons aside. Stir very well. Line the bottom of a 20-cm (8-inch) baking pan with a disk of baking paper and grease the edges with a little butter. Finally, pour the batter into the cake pan.

The Baking

1. Sprinkle the surface with the crumbled amaretti kept aside. The crumbled amaretti placed on the surface will form a crunchy and tasty crust on the cake.
2. Bake in a preheated oven at 350°F (180°C). Bake for 40 minutes. Always check the baking by doing the toothpick test before removing the cake from the oven. After the baking time has elapsed, remove from the oven and allow the amaretti cake to cool before serving.