Butter 100 g
Wheat flour, wallpaper 5 tbsp. l.
Starch 2 tbsp. l.
Sugar (sand) 2 tbsp. l.
Liqueur amaretto (or syrup) 30 ml
Cream 35% fat. (for cream) 200 ml
Sugar (sand) (for cream) 2-3 tbsp. l.
Orange (for cream) 1/2 pc
Grate the butter in a bowl.
Add sugar, salt, vanilla, starch and flour.
Grind the dough into crumbs.
Add amaretto or non-alcoholic syrup if desired.
Place the dough in plastic wrap and refrigerate for 30 minutes.
Grate the dough directly onto the baking sheet. In one non-thick layer.
Bake in an oven preheated to 180 degrees C for 10 minutes. Let cool and crumble.
Pour the heavy cream into a bowl of a blender or whisk mixer.
Add sugar and half orange juice. Beat well.
Put 2 tablespoons in portioned bowls. spoons of cookies and cover with cream.
Do this in layers up to the top of the bowls.
Put in the refrigerator for a couple of hours to soak.
Serve with tea.