The biscuits are ground and mixed with 120 g softened butter, 1 cup broken (200 g) powdered sugar and grated white chocolate. Formed into balls the size as walnut, lightly pressed and rolled in ground walnuts. Cream is made as to macerate else butter add the remaining powdered sugar and vanilla mixture and break well. In the middle of each ball is made small recess in which is injected from the cream and from the top is placed plodche of jam. Put for at least 1 hour in refrigerator.