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AMARETTI

Ingredients for the dough: 100 gr

macaroons

150 g butter 200 g chocolate extra dark

100 grams of flour 100 ml milk 4 eggs

150 grams of powdered sugar

for decoration Ingredients:

4 1 / 2 apricot macaroons

6 2 tablespoons apricot jam

Preparation:

Melt the chocolate in a double boiler with butter and milk, let it cool.
Divide the egg yolks from the whites and assemble the first two thirds of sugar, fit even whites with remaining sugar until stiff, and keep separate.
Finely chop the macaroons in a food processor.
In a bowl pour the egg yolks and add slowly the chocolate mixture, stirring with a spatula, combine the sifted flour and mix to combine half of the whipped egg whites and mix gently; also add crushed amaretti and finally the remaining egg whites .
Pour the mixture into a buttered and floured mold, cut the apricots in half and remove the stones, decorate the surface with half the apricots and the whole amaretti. Bake at 180 degrees (preheat oven) for at least 45 minutes.
Remove the cake from the oven and let cool completely in the meantime heat two tablespoons of apricot jam in a saucepan. Brush the apricot jam on warm.