Praline biscotten torte

Layers of coffee biscuits, praline and cream make this a showstopper of a dessert.

  • 30 mins preparation plus freezing
  • Serves 10
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  • 125 gram blanched almonds, toasted
  • 1 1/2 cup caster sugar
  • 1/2 cup water
Biscotten torte
  • 395 gram can sweetened condensed milk
  • 250 gram milk coffee biscuits
  • 1/2 cup milk
  • 2 tablespoon brandy
To serve
  • 900 millilitre thickened cream
  • 2 tablespoon icing sugar
  • 1/2 teaspoon vanilla extract


  • 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.