In a double boiler over medium heat, whisk together the eggs, heavy whipping cream, and granulated sugar until hot and smooth (5-7 minutes).

Add the dark chocolate chips and salted butter, stirring until melted and smooth (3-5 minutes). Mix in a pinch of salt and amaretto liqueur.

Fold in broken shortbread cookies until evenly coated.

Pour the mixture onto plastic wrap and shape it into a log. Seal tightly and ensure uniform thickness.

Refrigerate the log for at least 3 hours or overnight until firm.

Unwrap the log, dust with powdered sugar, and slice into rounds for serving.