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Bavarian almond macaroon crust


the Bavarian almonds should be accompanied by a sauce with amaretto, as original recipe but I wanted something more manageable, so I thought this crust, which in the author's intentions contained a Bavarian peaches.

I must say that it is all very pleasant.
These doses for a springform pan for 24

for the crust: 200 gr

Digestive biscuits 50 grams of dried macaroons

50 gr almonds 50 gr hazelnuts
3 tablespoons amaretto liqueur

150 gr butter 70 gr dark chocolate

Prepare the crust by putting it in the mixer biscuits and macaroons, not chop them too finely. Chop almonds and hazelnuts and add to crushed biscuits.
Melt the butter and pour it on as soon as it warmed mixture of biscuits and dried fruit, add 3 tablespoons amaretto liqueur and mix well.
Line the bottom of a baking pan with a little zip 'with parchment paper. Spread the mixture with your hands on the bottom making it back a bit 'on the edges and compact it well good.
Put in refrigerator to harden.
When ready, melt the chocolate in a double boiler, let cool a few minutes and then pour it on the bottom of the crust, spreading it very carefully with a spatula, making sure that everything is well coated. Put in refrigerator to harden. I
in I heat the chopped chocolate with other ingredients, but came good anyway!!


for Bavarian

pint of milk pint of cream

4 eggs 180 g sugar 20 g gelatine

200 gr peeled almonds
sweet little sugar

Put the almonds sprinkled with sugar icing dripping in the oven 150 degrees and roast until medium. Let them cool and then put flour in the mixer to obtain a thin enough.
Whip the egg yolks with the sugar, bring the milk to a boil. Soak the gelatin.
When the sign of boiling milk, pour flush mounted on the eggs, put on low heat and stir until velero the spoon, then add the squeezed gelatine. Remove from heat and let a bit 'cool, stirring because it curdles, then add the ground almonds, stir well to mix everything and when the mixture begins to "pull" to add the whipped cream. Beware, if the cream is added when the cream has not yet begun to congeal separate itself relentlessly.
Pour the mixture into the crust, and macaroons to cool in refrigerator.