Press crushed cookies evenly into bottom of a buttered 8-inch springform pan; set aside.
Process almonds, walnuts, and 1 cup sugar in a food processor until ground, stopping once to scrape down sides. Transfer mixture to a bowl; set aside.
Combine chocolate and butter in a 1-quart glass measuring cup; microwave at MEDIUM (50% power) 3 to 4 minutes or until melted, stirring after each minute. Let stand 15 minutes.
Stir almond liqueur into nut mixture. Add eggs, 1 at a time, stirring just until blended after each addition. Stir in chocolate mixture. Pour over cookies in pan.
Bake at 325° for 35 to 40 minutes or until set; cool completely. Remove sides from pan.
Beat whipping cream and powdered sugar until soft peaks form, and serve with torte.
Note: Torte may be chilled. Remove from refrigerator 30 minutes before serving. For testing, we used Walker Shortbread Fingers.
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