Biscotten Torte (Biscuit Cake)
Recipe type: No-bake cake
  • 125g (4oz) butter
  • ½ cup (124g/4oz) caster sugar
  • 2 eggs, separated
  • 100g (31.2 oz) ground almonds
  • 2 drops almond essence
  • 2 tablespoons rum
  • ½ cup milk
  • 24 sweet oblong biscuits (such as Italian lady fingers or nice biscuits)
  • 11/4 cups (10floz) cream whipped
  • 11/2 cups flaked almonds toasted
  1. Beat the butter and sugar in a small bowl until light and creamy.
  2. Beat in the egg yolks
  3. Fold in the almonds and almond essence.
  4. Place the egg whites in a small, dry mixing bowl. Using electric beaters, beat until firm peaks form. Use a metal spoon to fold the egg white into the almond mixture.
  5. Refrigerate for 20-30 minutes, until firm but not hard.
  6. Combine the rum and milk in a shallow dish.
  7. Dip six biscuits into the rum and milk mixture. Place the biscuits into a lined plastic wrap bread tin.
  8. Place the biscuits into the tin in two long rows in the tin.
  9. Spread one-third of the almond mixture onto the biscuits.
  10. Continue dipping and layering the biscuits and filling two more times, ending with a layer of biscuits.
  11. Wrap he cake securely in foil and refrigerate overnight. Before serving, transfer to a serving platter.
  12. Spread with whipped cream and top with the flaked almonds.
Recipe by Canadian Budget Binder at