Copeta - Walnut and honey wafers

Lucia Toscano (1995), Farigliano.

To be served with Moscato

Ingredients:

Honey
Walnuts
Wafers

Heat the honey - in a bain-marie if possible

When the honey has liquefied and is about to caramelise, add the walnut kernels and mix well. The nuts should be in sufficient quantity to be completely coated in all the honey, without any honey remaining in the pan.

Remove the walnuts with a spoon and place them on the wafers. Cover with another wafer, and press down lightly so that the filling is evenly distributed without over-flowing.

Try to keep all the filled wafers to the same height.

Leave to cool and serve

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