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biscotte.n_t
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1995-09-27
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Biscotten Torte
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.