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1 cup butter, softened |
| • |
1 cup granulated sugar |
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3 eggs |
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4 oz. The Perfect Purée Tamarind, thawed |
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1 oz. amaretto liquor |
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4 cups all purpose flour |
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1/4 tsp. salt |
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2 tsp. baking powder |
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1 cup almonds, coarsely chopped |
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| Method: |
| 1. |
Preheat oven to 350 ° F. |
| 2. |
Cream butter, sugar, Tamarind puree and amaretto until light and fluffy and add eggs until combined. |
| 3. |
In a separate bowl, combine flour, salt, baking powder and almonds. |
| 4. |
Stir flour mixture into butter mixture and knead briefly. Form into a 2″ wide long loaf. |
| 5. |
Bake loaf on a sheet pan for 25 minutes or until firm. Loaf will have a cake-like texture. |
| 6. |
Once cool, slice diagonally into 1/2″ slices and lay out flat on a sheet tray. |
| 7. |
Bake for an additional 20 minutes, turning once until both sides are lightly browned and toasted. |
| 8. |
Cool and store in an airtight container. |
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