Recipe - Biscotten Torte

Three fourths pound Oblong biscuits (she has
"nice?" written here; this
is perhaps a name brand?)
1 One half tablespoon Rum
One half cup Milk
4 ounce Butter
One half cup Castor sugar (granulated)
2 Eggs
4 ounce Ground almonds
3 dr Almond essence; more or less
One half cup 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 One half 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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/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.