400 g. of shelled almonds
250 g. of sugar
250 g. of butter
2 tablespoons of liqueur Strega or limoncello
1 sachet of vanilla sugar
250 g. of dark chocolate
Finely chop the almonds, and, in the same way chop the chocolate.
Beat the egg yolks with sugar, gradually adding the liqueur, until you have a cream soft and fluffy.
Beat the whites and now combine everything, adding the melted butter in a double boiler. The dough should be consistency not too soft; if this happens add some cookies crumbled.
Put everything in a pan lined with aluminum and bake in oven about an hour at a moderate heat. Dust with icing sugar.Preparation time: 1 hours, 30 minutes, 0 seconds