Classic Biscotten Torte

• 1/2 cup butter, chopped, softened
• 1/2 cup granulated sugar, plus 1 tbsp
• 2 None eggs, separated
• 3/4 cup ground almonds, plus extra to decorate
• 1/2 tsp almond extract
• 1 cup whole milk
• 2 tbsp brandy
• 8.75 oz plain wafer cookies or graham crackers
• 1/2 cup heavy cream, whipped
• None None grated chocolate, to decorate

1. Cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add ground almonds and extract. Gradually beat in 1/2 cup milk. Whip egg whites to stiff peaks. Add remaining sugar and beat until dissolved. Fold into almond filling. Set aside.
2. Combine remaining milk with brandy. Set aside.
3. Arrange 6 graham crackers lengthwise in 2 rows on a large sheet of foil with edges touching. Brush with milk mixture. Spread 1/4 filling over cookie base. Repeat layers, ending with a layer of graham crackers. Fold over foil to enclose and chill overnight.
4. To serve, remove torte from fridge and temper for 1 hour. Cover completely with whipped cream, sprinkle with ground almonds and chocolate. Cut into slices to serve.

butter, granulated sugar, eggs, ground almonds, almond, milk, brandy, cookies, heavy cream, chocolate

Taken from recipes-plus.com/api/v2.0/recipes/24772 (may not work)