Wednesday, November 14, 2012
Presoak two handfuls of almonds in water a day. Blanch the almonds and blend them into a soft and creamy butter. You'll need a good blender and a little patience. The butter is sweet without being sugary like marzipan. It's perfect on bread for little baby beginner eaters, in porridge or as a little dessert with lots of blueberries. Could be used in bread and cakes, maybe, but I haven't tried that yet.