*Method
– In a coliseum, blend crushed biscuits with melted adulation, transfer to a baking charger and press.
In another coliseum, mix the cream rubbish, eggs and sugar.
Pour over pressed biscuits. Singe at 160 °C( 320 °F) for 45 twinkles.
Cut them into places and dip them in the admixture of melted chocolate and hazelnuts.
snap for 15 twinkles.
Enjoy!
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