Beat the egg yolks with the honey in a food processor until the mixture is creamy. Then add the cocoa powder and sweet liqueur. Mix gently until smooth. Melt the butter using a bain-marie and leave to cool before adding to the mixture. In a large bowl, crush the dry biscuits, and add the finely chopped Macadamia nuts, marshmallows, amaretti biscuits and Fabbri amarenas. Add to the original mixture and stir gently. Spread the mixture out onto a baking tray lined with baking tray, using a spatula. The mixture should be about 2cm high. Put the baking tray in the refrigerator for 4 – 5 hours, until the mixture has completely set. Then you can cut it using cookie cutters to make whatever shape you want. Lastly, dust with icing sugar and add some more Fabbri Amarenas.
Recipe by jennikac