1. Crush the biscuits by whizzing in a food processor until they resemble breadcrumbs.
  2. In a bowl, mix the crushed Amaretti with the jam and 1 tsp of the almond extract. Divide equally between the chocolate cups
  3. Whip the cream with the remaining almond extract until thick. Transfer the almond cream into a piping bag fitted with a star nozzle, and pipe swirls on top of the biscuit base. Sprinkle with gold stars and chill before serving.