- 12
Ingredients
- 28 small gingersnap cookies
- 1/2 C. shelled, skinned pistachios, halved
- 16 oz. good-quality white chocolate, broken into pieces
- 12 T. unsalted butter
- 1 T. golden syrup
- 1 T. rum
Preparation
Step 1
1. Line a 8 1/2" by 4 1/2" loaf tin with plastic wrap, leaving enough extra plastic to fold over the edges. Break amaretti cookies into small pieces directly into a large bowl. Add the pistachios.
2. In a heatproof bowl over a pan of simmering water, combine the chocolate, butter, golden syrup and rum, stirring until chocolate is melted. Remove from the heat.
3. Combine melted chocolate mixture with cookies and pistachios and transfer to the lined loaf tin. Pack down well and place in refrigerator for 24 hours (can be taken out of the pan and transferred to an airtight container once set, after about 8 hours).
4. To serve, remove cake from the refrigerator about 30 minutes ahead of time and transfer to a plate. To slice, use a serrated knife.