First, let's Amaretti cookies. Options prescription a huge amount. I stopped at one of them, a little changing. Take the almonds, brown sugar Mistral. The egg, the protein separates in a clean, dry bowl, the yolk of us here are not useful. 1/4 almonds can be replaced by apricot stone for brightness of flavor. If You for some reason don't like apricot pits or almond essence can be used for cooking only almonds.

38 g of sugar detachable for almond flour, 14 g delayed for whipping meringue.

Smallive almonds, apricot pits and sugar in a "pulsed mode" for a few seconds, pausing and shaking the grinder. Smallive sieve and the remaining large crumbs until until all the almonds will not turn into flour.

Protein with a pinch of salt whisk until foam appears, then enter 14 g of sugar and whisk until stiff peaks already. Then gently mix with almond flour and vanillin.

Add 1/2 tsp. of liqueur, or almond essence, and lemon zest.

Otkryvaem cookies on a baking sheet using a pastry bag with a wide round nozzle or a teaspoon. Leave to dry at room temperature for two hours. I crust cookies formed within the hour and I did not wait further. Bake approximately 15 minutes at a temperature of 150 gr. C. be Guided by your oven and your own taste. The longer you keep it in the oven, the drier the cookie will become. For the candy toppings I have left half of the resulting cookies, the rest can be sprinkled with powdered sugar and eat it just like that. It turns out very fragrant and delicious.

We now proceed directly to the manufacture of candy. Melt 80 g chocolate, put most of it a thin uniform layer of 10 molds for chocolates. At first I went overboard and made based on 15 pieces, so I then left a blank cell. After applying the chocolate a few times gently hit the mold on the table to the surface of the candy subsequently turned out flat and smooth, chocolate gloss over the irregularities, if any. Cooled to room temperature and put in refrigerator to congeal.

For the filling, melt 70 grams of chocolate and 2 tablespoons cream of any fat content.

Add 1 tsp. of liqueur and sugar, stir until dissolved. Combine with chopped medium-sized pieces, or broken biscuits.

The cooled filling is spread on frozen chocolate, even out the surface with a spoon. Put in the refrigerator. To make the bottom for candies, melt the remnants of chocolate for the base if he has time to set, and gently distribute over the filling. Again put the candy in the refrigerator, wait awhile until they get a good freeze and remove from molds.

That's all! You can treat yourself to homemade sweets!