Biscotten Torte – A Very Special Treat That Is Easy To Make!

Do you like to make yummy things for special occassions?

I sure do, and this one is usually reserved for Father’s Day, as it is one of my dad’s favourite desserts, but as my parents were overseas for Father’s Day last year, I decided to make one for Easter.

Biscotten Torte looks spectacular, tastes amazing, but is really easy to make. You will impress the most jaded pallet with this beauty.

The most important thing with this dessert, is too make the cake the day before required. The Bacardi needs time to develop.  Covering it with cream and adding the toffee on the day of serving.

biscotten torte

 Biscotten Torte, a beautiful blend of Almonds and Bacardi that creates a unique dessert!

RECIPE

INGREDIENTS

  • 2 packets of NICE biscuits (you can substitute with any plain sweet biscuit)
  • 125gm butter
  • 125gm castor sugar
  • 2 egg whites
  • 125gm ground almond meal
  • 1/2 teaspoon almond essence
  • 1/4 cup milk
  • 1/2 cup milk (extra)
  • 1/2 cup Bacardi
  • 60gm slivered almonds
  • 1/2 cup castor sugar (extra)
  • 300ml thickened cream

PREPARING THE FILLING

  • Cream butter and sugar until well combined.
  • Add the almond meal, almond essence and 1/4 cup of milk.
  • Whip the egg whites until stiff peaks form.
  • Fold the egg whites into the remaining mixture.

CREATING THE TORTE

  • In a shallow dish add 1/2 cup milk and 1/2 cup Bacardi and stir until combined.
  • Dip the Nice biscuits into this milk/rum blend and place 6 bisquits on your serving plate. (pic below)
  • Place 1/3 of the almond mixture on top of the bisquits not quite to the edges. (or it might ooze out)
  • Dip the next 6 bisquits and place on top of the almond mixture.
  • Repeat until you have 4 layers ending with biscuits on top.
  • Cover with cling wrap and refridgerate.

bisq

ALMOND TOFFEE

  • Spread the almond slivers on a baking tray and place until the grill for a few minutes until lightly browned. Set aside.
  • Take a small bowl, line with aluminum foil and spray lightly with non-stick cooking spray. Place the toasted almonds in the bow. Set aside.
  • In a small saucepan, place the 1/2 cup of castor sugar and 1/4 cup of water.
  • Over  gentle heat stir the sugar and water until all the sugar has dissolved.
  • Increase the heat and allow the mixture to start boiling.
  • Remove the wooden spoon, do not stir again, and let it boil until the mixture turns a lovely golden colour.
  • Remove from the heat and quickly pour the toffee into the bowl containing the almonds.
  • Immediately fill the saucepan with hot water. (this will make it easier to clean)
  • Set aside and allow to go cold at room temperature.
  • To store simply fold over the foil and wrap the whole bowl in cling wrap until required.

FINAL ASSEMBLY 

  • Beat the cream until firm peaks form.
  • Using a spatula, cover the biscuit base with cream.
  • Using a meat mallet, bash the almond toffee until it is in small pieces.
  • Sprinkle the toffee over the cream covered torte.
  • Store in the refidgerator until serving.
  • To serve, simply cut in slices and serve.

 

 The recipe might look long and arduous, but each step is very simple. This is a great dessert for a dinner party as it can be completely prepared in advance.

What is your special dessert you whip up for special occassions?

Sharing today for #FYBF at With Some Grace.

Easter Fun And Frivolity 2013

Do you love the Easter break?

I definately do, 4 days off work, and getting to spend time with my family, all together on the Sunshine Coast.

We made the decision to leave Brisbane on Thursday night, which was the best idea ever, as the traffic heading north was light and we woke up to a beautiful day on Friday morning, whilst many others were battling the freeway.

For me, nothing is better than a swim in the ocean on a warm sunny day, and even though Perigian Beach is looking a little worse for wear following the terrible weather we have been having. The water was warm and I had to drag myself out after about an hour, a little case of sunburn is proof of that.

I come from a family that has it’s roots in the hospitality industry, especially the kitchen, so much of our focus when we get together is about the food, and lot’s of it. You won’t find a cooked chook from the supermarket ever get on to the table at my parents house, beautiful fresh produce is created into wonderful dishes with love and care…….and of course there is wine and champagne and cocktails and chocolate. Stuff the diet, it’s stuff your face instead!

crystal

The good crystal comes out to play, with pink bubbles of course!

salmon

This was one of my favourties, a salmon rillette, made with poached fresh salmon and smoked salmon, truly delish!

biscotten torte

Biscotten torte is one of my dad’s favourite dessert, so I whipped one up for him, luckily we all love this one full of almonds and Bacardi!

Grey sky’s loomed on Saturday morning, so a little shopping expedition filled the gap before dinner prepartions started for guests joining us for the evening. I scored two amazing bargains, including Miss WW’s formal dress. You can get a sneak peak here.

eggs

EASTER = EGGIES!

On Easter Sunday we went out for lunch to the Perigian Springs Golf Club, that was offering a fabulous set menu lunch for only $27.50 per person. For main I had the most delectable Rib steak on the bone, that was so tender and had a fantastic tomato jam with a little chilli kick. But the best bit was this little beauty…..

pgc

A super smooth Vanilla Panecotta, Persian Fairy Floss, a dash of Limoncello and homemade Turkish delight, an absolute treat, that I would love to have again right now.

I have a small family, a grand total of 7 when we all get together. When we do, we enjoy each others company, share lot’s of laughs and catch up on all the latest gossip.

I am so very grateful for these events, which just don’t happen often enough, as busy lives just seem to get in the way.

Are your family get togethers fun or frought with danger?

Sharing the fun for #FYBF at With Some Grace