|
Directions:
In a large saucepan combine milk with sugar, and bring to the boil. Add risoni and 1 tablespoon vanilla and boil for 10 minutes, stirring once to twice. Set aside. Preheat oven to 300° F. Put almonds close together on a sheet of foil on a baking tray.
Sprinkle with the extra sugar and some water and place under a hot broiler until caramelised. Chop coarsely with breadcrumbs in a food processor or by hand. Beat eggs, almond liqueur and extract, and remaining vanilla together. Add risoni mixture and almonds and mix well.
Pour into buttered 10-inch baking dish and bake for about 1 hour, or until the top is golden brown and the torte set. Remove from the oven and immediately prick holes over the entire surface with a toothpick or skewer. Sprinkle generously with additional almond liqueur and let cool.
|
