Step 1

Line a small baking sheet with parchment paper, and set aside. Cook almonds and sugar in a medium-size nonstick skillet over medium-high, stirring constantly using a heatproof rubber spatula, until sugar melts, browns, and coats almonds, 5 to 6 minutes. Scrape almond mixture onto prepared baking sheet, and quickly spread into an even layer. Let cool completely, about 15 minutes. Break candied almonds into small shards, and set aside until ready to use.

Step 2

Place coffee in a miniature French press coffee maker; set aside. Pour water into a kettle, and bring to a boil over high. Remove kettle from heat, and let cool 30 seconds. Pour enough hot water into French press to cover coffee grounds completely (about 1/2 cup water). Let coffee bloom 30 seconds. Pour remaining water over coffee in French press. Place lid on French press, but do not plunge. Let steep 4 minutes. Press down on plunger using steady and even pressure.

Step 3

Divide gelato evenly among 4 chilled small shallow bowls or glasses. Slowly pour 3 tablespoons coffee and 1 1/2 teaspoons amaretto over gelato in each bowl. Top evenly with crushed cookies (about 1 1/2 tablespoons per bowl) and desired amount of candied almonds. Serve immediately. Remaining candied almonds can be stored in an airtight container at room temperature up to 2 weeks.