diffusion from grandma Jechka
1 packet butter (4 oz) at room temperature,
Plugra is the best
3 tbs cocoa powder, Valrhona is the finest
1/2 c powdered (confectionery) sugar
2 eggs
1 packet (7 oz) Tea Biscuits, chopped,
Ulker are most authentic
1 c chopped walnuts, lightly toasted
1 tbs vanilla extract or paste
1/2 c powdered sugar to sprinkle
Cream the butter with half cup sugar.
Add the eggs and mix well. Add cocoa, vanilla, biscuits and walnuts and incorporate well together. On an aluminum sheet, arrange the mixture in a strip. Roll with the foil, pressing and packing it together from all sides until you get a tight sausage. You can unroll the foil, stretch out the wrinkles and roll again.
Refrigerate for at least an hour.
Remove and unwrap. Roll the sausage in powdered sugar to cover all around. Wrap with parchment paper. Keep refrigerated, slice before serving.