I had a lot of butter left, we had all the ghee we needed and some more. I was at my wits end as to how to finish the butter before we left on holiday so Smita suggested this recipe. Boy did we love it.
Essence
4 tblsp homemade butter
½ cup milk mixed with ¼ cup milk (lukewarm)
Ingredients:
1.Sieve all the dry ingredients.
2.Run the butter in the mixer. Since the quantity for my mixer was too small I ran it with the milk and water mixture.
3.Fold in all the dry ingredients.
4.The mixture bubbles a little.
5.Pour in a greased container and microwave for 5 minutes if glass container is used and 4 if plastic container is used.
Method:
Roast the whole almonds (blanched or otherwise) & let them cool.
Preheat oven at 300 F (150 degree C)
Mix all the dry ingredients (excluding almonds) with an electric mixer (or a hand mixer) or sieve them together a couple of times.
Mix eggs with the extracts & beat a little.
Slowly add the egg mixture to the flour & continue mixing with an electric mixer (or a hand mixer) When the dough forms add the roasted almonds.
On a lightly floured surface form a log of the mixture & then place it on a baking tray.
Bake for 30-40 mins in the oven.
After taking out let it cool for 10 mins & then cut it with a sharp knife into thin slices.
Bake the slices on one side for 10 mins again then turn on the other side for baking another 10 mins.
Cool & Store. (Lasts for a good few days in an airtight container.)
The only changes I have made is that since I did not have almond extract I used vanilla essence.
Also I could not knead the dough as the recipe needed as my dough was a sticky mess I just transferred it to the baking tray I had greased and lined with flour.
I will post the pictures when I next make it as Akanksha has finished the last slice.
