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Milk - 1 litre
Sugar - 250 gm
Risoni - 225 gm
Vanilla - 3 tbsp
Blanched almonds - 250 gms
Sugar - 2 tbsp
dried bread crumbs - 1 tbsp
Eggs  -6
Almond liqueur - 60 ml
Almond extract - 1 tsp


  • In a large saucepan combine milk with 250 gms sugar and bring to the boil.
  • Add risoni and i tbsp vanilla and boil for 10 minutes, stirring once or twice. Set aside.
  • Preheat oven to 300 f.
  • Put almonds close together on a sheet of foil on a baking tray. Sprinkle with 2 tbsp
  • sugar and some water and place under the broiler until caramelized.
  • Chop almonds coarsely with bread crumbs in a food processor or by hand.
  • Beat together eggs, almond liqueur, extract and remaining vanilla.
  • Add risoni mixture and almonds and mix well.
  • Pour into a greased shallow 10" dish and bake for about one hour,or until the top is golden brown and the torte is 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.
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