Here is a recipe inspired by a medieval recipe book, original, easy and fun, to make with children: the almond hirson!
- 250g ground almonds
- 20 cl cane sugar syrup
- 50 g of fine wheat semolina
- 25 cl of milk
- 2mg saffron
- Whole unpeeled almonds (for the ears)
- Toasted slivered almonds (for spiciness)
- Grape currants (for eyes and nose)
Mix the powdered almonds with the syrup, heating them slightly.
Color with saffron (optional).
Pour the milk into a saucepan, bring to a simmer.
Add the semolina and mix with a whisk until the mixture thickens.
Pour the semolina thickened with the ground almonds, mix and let the dough rest for 30 minutes.
Meanwhile, brown the slivered almonds in a dry skillet.
With the cooled dough, form one or more hedgehogs: just make a ball that is thinned at the end to represent the head.
Prick the body with slivered and golden almonds to represent the quills of the hedgehog. To decorate the head, plant currants to make the eyes and nose, whole almonds on the sides to make the ears.