1. biscotti: Beat egg yolks in a baking bowl until creamy. Add 40 g of powdered sugar and continue to beat until creamy and fluffy.
2. put the egg whites in a large enough bowl and beat until semi-stiff. Add the sugar and continue beating until the egg whites are completely stiff. 3. vanilla pulp, lemon orange peel into the egg yolk mixture form.
Now alternately fold in snow and flour.
Fill the mixture into a piping bag (nozzle no. 12) and pipe 16 10 cm long biscuits onto a baking tray. Sprinkle anise seeds over the biscuits and dust with the remaining powdered sugar. Bake in heated oven at 180 degrees for 15 minutes.
5. chocolate sauce: heat the milk, add sugar and let the cooking chocolate melt in it. Add the amaretto and let the sauce cool down.
6. almond cream: roast the almond kernels in a frying pan without fat. Bring half of the almond kernels to a boil with the milk, remove from heat and steep for 2 hours. Soak gelatin in cold water.
Pour almond milk through a sieve into a whisking kettle. Add egg yolks and 40 g sugar and beat over hot water bath until thick. Squeeze gelatin and let it melt in the warm almond mixture. Amount 25 min. Chill until it begins to gelatinize.
Whip the egg whites with the remaining sugar and 1 pinch of salt until stiff. Gently fold the whipped cream into the almond mixture, then the whipped cream, and also gently fold in 40 g almond kernels.