For the bakers: Amaretti cookie question

I have an idea for a dessert I want to make for an upcoming very small Italian dinner party, and am wondering if this would work. The idea is for a coffee gelato "cake" with an Amaretti crust, topped with toasted almonds. I'm thinking about a chololate amaretto drizzle as well... Anyway, do you think it would work to make the dough for the amaretti cookies and press it into a spring form pan to bake, so that would the crust instead of pre-baked cookies crumbled and pressed together?

Thanks for your thoughts.

Yes. (I've done it with other cookie doughs.) And it sounds delicious.

What about using a graham cracker crust technique except already prepared amaretti and ground almonds as the crumbs ? Baked or bakeless

What about using a graham cracker crust technique except already prepared amaretti and ground almonds as the crumbs ? Baked or bakeless

Well, that's a good idea too, but we had these terrific (amazing actually--like they were just baked) amaretti cookies recently at a restaurant (with coffee gelato) and I'd really like to try to make some. (I'll set aside some of the dough to make some cookies.)