Liquor Soaked Lady Fingers by Cyndiok

[S_Wirth]

Liquor Soaked Lady Fingers

In this recipe there is rum, dark chocolate and pistachios but feel free to use your favorite kind of liquor, chocolate and nuts; the possibilities are endless.

1. 4 Store Bought Ladyfingers/Savoiardi
2. 1.5 oz Rum/Spiced Rum/Brandy/Orange Liqueur/Kirsch (Or your favorite booze)+ 1/2 Oz water
3. 1 Cup Semi Sweet Chocolate/Bitter Sweet Chocolate Chips/Dark Chocolate
4. 1 Tablespoon Oil
5. Pistachios/Hazelnuts (or your favorite nut), coarsely chopped and lightly toasted
6. Parchment paper
7. Pastry Brush

Preparation:

Melt the chocolate & oil in a bowl. Heat it in the microwave or a double boiler over the stove. Stir it in to a smooth paste like consistency with no lumps. Set aside.

Combine rum and water.

Dip a ladyfinger/savoiardi in the rum + water mix (dip it just enough to have it soaked; do not leave the savoiardi in the liquid for long, it will get mushy and fall apart) and carefully place it on the parchment paper. Repeat this with all the ladyfinger/savoiardi.

Carefully brush on the melted chocolate on top and the sides of the soaked ladyfingers/savoiardi. It should be a fairly thick layer, for it needs to be stiff when chilled. The inside is still going to stay soaked and soft.

Chill in the refrigerator till the chocolate coating hardens. Take them out of the refrigerator; turn them over and repeat the above process of coating them with the melted chocolate. Make sure all of the cookie is covered; sprinkle the toasted nuts on the top and put it back in the refrigerator again. Chill till the chocolate coat hardens.

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