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Biscotten Torte

3/4 lb oblong biscuits (she has "Nice?" written here, 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 and sugar until light. Separate eggs. Beat yolks
into creamed mixture. Add ground almonds, almond essence and extra
1/2 cup milk. Beat whites stiffly and 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.

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Taste: Ease of Prep: Appearance:
it was ok, May 5, 2004 - 11:51 AM
Reviewer: Anonymous from pa usa
it was ok

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4 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
A good easy standby dessert, April 20, 2004 - 07:25 PM
Reviewer: Anonymous from New Zealand
Glad I found this recipe again. Had it years ago and made it a lot- good when having guests for dinner. Easy and mostly with store-cupboard ingredients.

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