Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
Add the remaining Amaretto liqueur. Remove from heat.
In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.