Classic Biscotten Torte - cooking recipe

Ingredients

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

Preparation

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.
Combine remaining milk with brandy. Set aside.
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.
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.