Crush the biscotti in food processor, until finely ground.
Mix in the butter & milk in.
Spray mini muffin tin with non-stick cooking spray.
Scoop in some of the biscotti mixture (approx 1 ½ tsp.).
Press down firmly in the center of each cup with a small pestle or the top of a round utensil handle, that has lightly oiled.
Use your fingers to press the sides firm, and create a neat cup form.
Bake until the edges just start to brown (approx. 10 min).
Allow to cool, then pop out of pan.
Fill & serve.
Notes
The cups shown here are filled with a thick homemade vanilla pudding and topped with blueberries. Most puddings, dessert creams and cheese cake fillings would go wonderfully in these.