| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1990 | 1 | servings | ||
INGREDIENTS
| 1 | oz | Semisweet chocolate; chopped |
| 1 | ts | Sugar |
| 1 | tb | Amaretto |
| 1 1/2 | Sticks unsalted butter; softened (3/4 cup) | |
| 1/4 | c | Blanched almonds; toasted lightly and |
| ; chopped |
INSTRUCTIONS
In a small metal bowl set over a pan of barely simmering water melt the chocolate with the sugar and the Amaretto, stirring, and let the mixture cool to room temperature. In a bowl cream together the butter, the chocolate mixture, and the almonds. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with croissants or toast. Gourmet May 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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