Ingredients
Praline
Biscotten torte
To serve
Method
Praline
1.Line a 8cm x 24cm straight-sided loaf pan with foil.
2.Spread almonds over a baking paper-lined oven tray. In a saucepan, combine sugar and water, then stir over low heat until sugar dissolves.
3.Increase heat to high and boil for 8-10 minutes, without stirring, until toffee is golden.
4.Allow bubbles to subside, then pour over nuts. Cool completely.
5.Place broken pieces in a food processor and pulse to form rough crumbs. Reserve ¼ cup.
Biscotten torte
6.In a bowl, beat 600ml cream and condensed milk together until thick and doubled in size.
7.Dip one-quarter biscuits into combined milk and brandy, then line pan base, trimming to fit.
8.Spoon one-third cream mixture over and sprinkle with a heaped tablespoon of praline. Repeat layers twice, then top with biscuits.
9.Cover and freeze torte overnight.
To serve
10.Whip remaining cream with icing sugar and vanilla until soft peaks form. Unmould loaf, then spread cream over and sprinkle with reserved praline.
