Biscotten torte
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
| 2 | Eggs | |
| 4 | ounces | Ground almonds |
| 3 | drops | Almond essence; more or less |
| ½ | cup | Milk; extra |
| Toasted slivered almonds | ||
Directions
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.
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