biscotten torte

Categories
Dessert
Yield
8 Servings
MeasureIngredient
¾ pounds Oblong biscuits (she has "nice?" written here; this is perhaps a name brand?)
1½ tablespoon Rum
½ cup Milk
4 ounces Butter
½ cup Castor sugar (granulated)
Eggs
4 ounces Ground almonds
3 drops Almond essence; more or less
½ cup Milk; extra
  Toasted slivered almonds

Cream butter & sugar until light. Separate eggs (hm, she doesn't say how far -- at least she doesn't instruct us to pinch the salt). Beat yolks into creamed mixture. Add ground almonds, almond essence and extra ½ cup milk. Beat whites stiffly & fold in.

Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and spread with almond mixture and then more biscuits. Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds. Keep chilled until ready to serve.

Hm, instructions are a little confusing. I'll ask her next time I see her if I can remember, but I think it might be easier to drizzle the rum/milk mixture on the biscuits rather than to dunk them. Whatever.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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