|GLUTEN-FREE CHOCOLATE MACADAMIA ROLL|
Crush cookies, not too finely. Melt chocolate with Amaretto. Beat the egg, and combine with butter, melted, then combine with chocolate mixture. Mix well.
Work mixture into a sausage shape, place on aluminium foil and roll up into lengths. Chill until it's firm. Dust with icing sugar and cut into slices. If there's any left over -- there probably won't be -- keep it in the fridge.Note: the consistency of the mixture may vary depending on the brand of gluten-free biscuits used. If it seems too sloppy, try putting it in the fridge for a few hours before rolling into lengths.
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