160 g of butter biscuits
70 g of soft butter
100 g of apple and rhubarb compote
50 g blanched almonds
Additional biscuits or more almonds to coat
Blend the biscuits into crumbs in a mortar or blender. Transfer into a bowl. Add the butter and stir until all the crumbs are greased.
Dry roast the almonds and then grind them into powder (wait until they are cooled). Add to the biscuits along with the rhubarb and apple compote. Stir until smooth with a spoon. Refrigerate for 1 hour, covered with plastic wrap.
Then shape small balls with the size of a walnut and wrap them in crushed biscuits or the roasted almond powder. Refrigerate until serving time.