Recipe#8947

Title: Biscotten Torte

rec.food.recipes archive

3/4 lb oblong biscuits (she has "Nice?" written here, this is perhaps
     a name brand?)
 1 1/2 tablespoons rum 
 1/2 cup milk
 4 ounces butter
 1/2 cup castor sugar
 2 eggs
 4 ounces ground almonds
 few drops almond essence
 extra 1/2 cup milk
 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 1/2
 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.