Place amaretti cookies in a heavy-duty plastic bag.

Crush the cookies with a heavy object until you have about 1/4 cup crumbs.

In a large chilled bowl, combine heavy cream, confectioners' sugar, vanilla extract, and almond extract.

Using a hand-held electric mixer on high speed, beat the cream mixture until it holds soft peaks.

In a clean bowl, with clean beaters, beat egg whites with salt on low speed until foamy.

Gradually increase the speed and beat until the whites hold soft peaks.

Gently fold the whipped egg whites into the whipped cream mixture.

Spoon the mixture evenly into 8 wine goblets.

Sprinkle the top of each tortoni with the crushed amaretti crumbs.

Cover each goblet with plastic wrap.

Freeze for at least 4 hours, or preferably overnight.

Remove from freezer 15 minutes before serving to soften slightly.