I`d like to introduce to you a gorgeous dessert. These sweets are slightly crispy, with an almond flavor and generally delicious. The recipe is from the book The Homemade Sweets by Dr Erker and I strongly recommend to try it.
Ingredients:
150-170 gr Italian almond cookies (amarettini etc);
150 gr. milk chocolate;
75 ml. Amaretto (or other liquir with almond flover);
***
25 gr dark chocolate (I used more);
25 gr white chocolate (I used more)
150-170 gr Italian almond cookies (amarettini etc);
150 gr. milk chocolate;
75 ml. Amaretto (or other liquir with almond flover);
***
25 gr dark chocolate (I used more);
25 gr white chocolate (I used more)
Chop the cookies with a blender or a rolling pin well. Melt the milk chocolate. In a small bowl mix the cookies crumbles, the melted chocolate and the Amaretto, mix well. Transfer into a small cooking pan (appr. 20x15) and level the surface. Cool in a refridgerator for 30 minutes.Melt dark and white chocolate separately and then decorate the sweets (I used a lond wood stic). Chill in the refridgerator for an additional hour or until the chocolate becomes firm. Cut into squares before serving.
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