Yield: 8 Servings
|¾ pounds||Oblong biscuits (she has "nice?" written here; this is perhaps a name brand?)|
|½ cup||Castor sugar (granulated)|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .