Bring the milk with sugar and durum wheat semolina to the boil in a saucepan, stirring constantly. Stir for another 5 minutes so that nothing sets. Rinse a baking dish or small dessert molds with cold water. This will prevent the pudding from setting. Pour half of the pudding into the mold (s), cover with the biscuits and then pour the rest of the mixture over it. Decorate with the almonds and place in the fridge until the dessert is firm. When a baking dish has been used, the pudding can be cut into diamonds and distributed on dessert plates. The semolina pudding tastes even better with a tablespoon of applesauce, red grits or cherry compote.
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