Egg Liqueur Pralines

Crush the ladyfingers very finely and place them in a bowl.

Add the egg liqueur to the crumbs and mix thoroughly.

Cover the mixture and let it rest for about 30 minutes.

Roughly chop the white chocolate.

Melt the chocolate in a hot water bath and stir until smooth.

Stir the melted chocolate into the biscuit mixture until everything is evenly combined.

Line a shallow dish (approx. 20×12 cm) with aluminum foil, fill with the mixture and smooth the surface.

Dust the surface generously with powdered sugar, cover with foil and chill for about 30 minutes until the mixture is firmer.

Turn the slab over and dust the second side with powdered sugar as well.

Chill again in the refrigerator for about 1 hour to set.

Cut the slab into about 40 triangles and roll the cut edges in powdered sugar.

Store the pralines in a well-sealed container in a cool place until serving.