Biscotten Torte


Biscuit tart

This is an easy, make-ahead dessert which can be made into any size by doubling or tripling quantities. It looks and tastes like cake and needs no baking.

Biscotten Torte from Noreen Sousa via Yolanda Guterres)

24 Nice biscuits or 12 ozs | 340g of another sweet biscuit
4 ozs | 110g butter
½ cup castor sugar
2 eggs separated
4 ozs | 110g ground almonds
few drops almond and vanilla essence
½ cup milk or cream
¼ cup milk extra
1½ tbsp rum
1½ cups cream (for whipping)
grated chocolate (optional – for decorating)

Cream butter and sugar until light and fluffy. Beat egg-yolks into creamed mixture, add ground almonds, almond and vanilla essences. Very gradually beat in half a cup of milk or cream. Beat egg-whites until soft peaks form; fold half into creamed mixture, then fold in remaining half.

Combine rum and extra ¼ cup of milk.

Arrange 6 (or 9, depending on width or size) biscuits lengthwise beside one another on sheet of aluminum foil or grease proof paper. Brush liberally with rum-milk mixture. Spread one-third of cream filling evenly over biscuits. Top with another layer of biscuits. Brush biscuits generously with rum-milk mixture as before. Continue with filling, biscuits and brushing, ending with a row of biscuits. Wrap in aluminum foil. Refrigerate several hours or overnight. Several hours before serving, arrange Torte on serving plate. Cover and decorate with whipped cream. Sprinkle top with grated chocolate or toasted flaked almonds. Refrigerate again. Cut in slices.

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