| 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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