8 oz. semi sweet chocolate
3 tbsp. rum, cognac, scotch or amaretto
2/3 c. ground blanched almonds
1/4 c. sugar
2 eggs, separated
1 c. unsalted butter, cold, cut in pieces
10 to 12 social tea cookies, diced (Nabisco)

Oil loaf pan or terrine with light flavorless oil; line bottom with wax paper. Melt chocolate in top of double boiler over hot, not boiling water. Stir in liquor, set aside; keep warm. Blend almonds, sugar and egg yolks in food processor with steel blade (can use a mixer don't use a blender!) Add butter pieces, process until smooth. Add chocolate mixture; process to blend; pour into bowl. Beat whites to stiff peaks; fold into chocolate along with diced cookies; pour into pan. Chill 24 hours. Cut in thin slices to serve or serve on cookies.