Tipsy Laird

Researching recipes for tipsy laird has been fun. I have seen lots of weird and wonderful ideas for it. Most use raspberry jam, but for me when using a whisky liqueur I just find that jam is far too sweet and knocks the balance off. Most recipes also call for Amaretti biscuits and, as much as I think this would be a nice flavour, I am curious as to why an Italian biscuit would be a headliner in a Scottish dessert!