Amaretto – Confectionery

Ingredients for 1 servings:

• 300 g biscuits (small or large amaretti biscuits)
• 100 ml Amaretto (almond liqueur or Amaretto, almond syrup)
• 50 ml coffee (espresso)
• 150 g chocolate, whole milk
• 150 g dark chocolate
• 75 g dark chocolate (approx. 60-70%)
• 75 g white chocolate

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Italian almond biscuits, amarettini pralines, makes about 20 pieces

Place the Italian almond biscuits in a freezer bag, seal it, and finely crumble with a rolling pin. Place the crumbs in a bowl and mix with the almond liqueur and coffee. Finely chop the chocolate and stir in a saucepan over low heat over a double boiler until smooth. Add the almond biscuits and mix everything well. Grease a rectangular baking dish (40 x 20 cm, the mixture should be 1.5 cm thick for pralines, 1.5 x 1.5 cm for cubes, and 2 cm thick for confectionery, i.e. 2 x 2 cm. You can also cut out hearts, stars, etc. for holidays) with butter and line with baking paper. Spread the mixture on the baking sheet and refrigerate for 30-40 minutes. Once the biscuit has set, either cut into cubes or cut out shapes. To decorate: Melt both types of chocolate separately in a water bath, place them in small parchment bags or freezer bags, cut off a small corner, and decorate first with the dark chocolate, then with the light chocolate. Tip: If you’re in a hurry, you can also get chocolate in tubes for decorating, which you simply place in water. Disposable syringes from the pharmacy are also good. Small amaretti biscuits make the biscuits crispy, while large amaretti biscuits make them softer. The confectionery will keep in a sealed container for about 10 days.