Scrape out the pulp from the pods and set aside. Then pour the cream into a saucepan and add the vanilla pods and bring to the boil. Meanwhile let the couverture become liquid in a water bath. Bring the cream with vanilla sugar, sugar and marzipan to a simmer over a low heat. Add the couverture and remove everything from the stove. Take the pods out of the pot and then use a hand blender to grind the marzipan. Let the mixture cool for half an hour and then pour in the amaretto, best mix again with the hand blender and then fill everything. Then let everything rest for a few days and then enjoy the delicious liqueur.
If you don`t like the marzipan crumbs, you can filter the liquid through a tea towel before adding the amaretto.
If it is not sweet enough for you, you can increase the sugar to 150 g.
If you close the bottles in a hot water bath and let them cool down, you can still enjoy the liqueur after six months. Otherwise, drink as soon as possible.
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