Beat the egg whites,
slowly beat in the sugar and lemon rind. Puree the almond paste in a
food processor and stir in the egg whites. Make little heaps on a greased
baking tray, using a piping bag or a teaspoon. Bake the amaretti 45
minutes at 140 degrees Celsius.
Mix sugar, flour, semolina
en 100 gram butter and knead to a dough. Press the mixture in to a square
or rectangular greased oven tin and bake 15 minutes at 175 degrees
Celsius. Allow to cool down in the
tin. In the meantime, melt the remaining butter in a frying pan and
add the condensed milk. Heat on middle high heat, stirring, until the
mixture becomes golden brown. Pour this on top of the shortbread and
put in the fridge for one hour. Melt the chocolate in the microwave
or au bain marie and pour it on top of the condensed milk-caramel. Put
in the fridge for half an hour, take it out of the tin and cut into
squares or rectangulars.
Go to the shortbread page for various
delicious shortbread recipes.