Products:
1 package biscotti
Caramelized Condensed Milk
Natural couverture
Ground walnuts
Vanilla flavour (optional)
Directions:
The recipe of mom’s cult sweet “hedgehog” cookies, without which no birthday passed, which we share is a modification of Galya, but the taste is preserved.
Cut the biscotti in four lengthwise and stick them two by two with cream.
The original cream my mom used to stick them with was butter cream – cow butter, sugar and egg yolks that were beaten by hand until homogeneous. Most importantly, the yolks had to be from fresh home eggs because the custard was no-boil.
The cream we are offering now is made of caramelized condensed milk. To it are added the crumbs left from cutting the biscotti. A little melted cow’s butter can be added if necessary, and vanilla flavouring if desired.
Melt the couverture with a little water in a pan (casserole) over a low heat. Stir during melting to obtain a homogeneous texture. More water can be added if necessary. A sauce should be obtained in which the biscotti are dipped. There are two tricks here: the consistency of the sauce – to cover the biscotti well – and the temperature – the biscotti must remain whole and not fall apart.
The next step is rolling in ground walnuts.
The biscotti are kept in a cool place. If they are refrigerated, they must be taken out to temper before eating
