Quick & Easy

Classic biscotten torte

A luscious finale to a dinner party, this biscotten torte (biscuit cake) requires no cooking and can be made up to 24 hours ahead and refrigerated ready to impress your guests.
Classic biscotten torteWoman's Day



1.In a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition.
2.Add almond meal and essence, mixing until well combined. Gradually beat in milk.
3.In a small clean bowl, using an electric mixer with clean beaters, beat egg whites until stiff peaks form. Add extra sugar, beating until dissolved. Gently fold whites through mixture.
4.In a small jug, combine extra milk and brandy.
5.Arrange 6 biscuits lengthwise in 2 rows on a large sheet of foil with edges touching. Brush with milk mixture. Spread 1/4 filling over biscuit base. Repeat layers, ending with a layer of biscuits. Fold over foil to enclose and chill overnight.
6.One hour before serving remove torte from fridge. Just before serving, cover torte completely with whipped cream. Sprinkle with almonds and chocolate. Cut into slices to serve.

Take chilled ingredients from fridge 30 minutes before making, so mixing is easier. Chill overnight to allow biscuits to soften and flavours to blend.


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