Petit Beurre

3 packages of Lu petit beurre biscuits or parve Osem

Prepare the fillings-

1. In a bowl add 1 cup hot water
   1/4 cup rum or orange liquor
   1/4 cup apricot jam stir until jam thins out.
2. In a bowl melt 1 cup of milk chocolate or semi sweet chocolate chips with one tablespoon of butter or coconut oil.
3. In a bowl pour one jar of apricot jam in bowl and stir.
4. Make a ganache for the topping. Equal parts chocolate chips and cream. Bring cream to a boil and add chocolate chips, use a whisk and stir until well blended.
5. Toast 1/2 cup of hazelnuts or almonds. Roughly chop.
   On a tray or platter –
   Dipping each biscuit into the rum mixture start to line up biscuits in rows. I made a large cake 5 biscuits across and 5 down.  
   Top with the apricot jam spread spreading thinly on all biscuits
   Dip more biscuits and make a new layer on top. Spread the melted chocolate on top. Dip more biscuits in rum and top with jam. Keep alternating until you have at least 4 layers. I wanted to make this extra fancy so I added one layer of marzipan. I bought a log of prepared marzipan and refrigerated it to firm it up. I then grated it over the biscuits. topped that with another layer of soaked biscuits and finished it with the ganache and sprinkled with hazel nuts. Refrigerate until chocolate has firmed up and serve.