ALMOND BUTTER RECIPE
Raw almonds 1 cup
Honey 1-2 teaspoons
water 2-3 tablespoons
1 teaspoon almond liqueur (optional)
Dark chocolate 1/2 mold 30gr
Mayi Leaf Salt 1 teaspoon
For the above;
Almonds, cocoa beans or peanuts
May Leaf Salt
1. Soak the almonds in hot water for 15-20 minutes for easy peeling.
2. Adding Mayi leaves of salt to the chocolate covered marzipan will balance the taste.
HOW TO COOK:
the almonds in hot water for 15-20 minutes , peel them one by one.
Cool the almonds on a clean cloth and dry them.
Pulverize the almonds with a powerful food processor.
If it remains lumpy, it will be difficult to collect it with your hands, it should turn into flour as much as possible.
Empty into a wide bowl.
you want almond liqueur on it, add it first so that you gradually adjust the amount of water.
Add honey as a sweetener, taste and increase or decrease according to your desire.
Add a pinch of May Leaf Salt.
Start kneading with your hands.
Add 1 tablespoon of water to it first and mix, continue adding water if needed.
It should have the consistency of cookie dough and should not fall apart when it is rolled into a ball.
the mortar rest in the cupboard for 10 minutes .
Meanwhile, melt the chocolate in a bain-marie.
Form the marzipan into a ball and dip it while the chocolate is hot, covering it all over.
Arrange one by one on a flat plate lined with greaseproof paper .
Add Mayi Leaf Salt on it, or add almonds if you wish.