Ingredients
- 2 eggs
- 300 gr confectioners sugar
- 150 gr sugar
- 110 gr butter
- 65 gr pecans
- 65 gr flour
- 60 ml amaretto liqueur
- 55 gr semisweet chocolate
- 22 ml amaretto liqueur
- 22 gr coffee (hot)
- 22 gr cocoa butter
- 1 gr salt
- 1 gr butter salt
- 1 gr almond extract
- 1 gr confectioners sugar salt
soft. Remove from oven and let cool slightly. Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight. Spread Chocolate Amaretto Frosting over brownies and then drizzle White Almond Icing in a criss-cross pattern on top. CHOCOLATE AMARETTO FROSTING: Combine butter, sugar, salt, amaretto liqueur, cocoa powder and coffee and beat until smooth. WHITE ALMOND ICING: Combine sugar, salt and almond extract. Add half-and-half a little at a time, mixing until smooth.
