|Recipe Name:||Biscotten Torte||Submitted by:||Administrator|
|Number of Servings:||8|
3/4 Pound(s) Oblong biscuits, she has
"nice?" written here
is perhaps a name brand?
1 1/2 Tablespoon(s) Rum
1/2 Cup(s) Milk
4 Ounce(s) Butter
1/2 Cup(s) Castor sugar, granulated
4 Ounce(s) Ground almonds
3 Almond essence, more or less
1/2 Cup(s) 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 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.
REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 176
Total Fat: 20.4g