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Suggest a better descriptionCream butter & sugar until light. Separate eggs (hm, she doesnt say how far -- at least she doesnt instruct us to pinch the salt). Beat yolks into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup milk. Beat whites stiffly & fold in. Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and spread with almond mixture and then more biscuits. Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds. Keep chilled until ready to serve. Hm, instructions are a little confusing. Ill ask her next time I see her if I can remember, but I think it might be easier to drizzle the rum/milk mixture on the biscuits rather than to dunk them. Whatever. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 462 | ||
Calories from Fat: 347 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.6g | 51 % | |
Saturated Fat 17.3g | 86 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 325.6mg | 100 % | |
Sodium 252.6mg | 9 % | |
Potassium 228.7mg | 6 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 16.3g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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