| • | 1 cup butter, softened |
| • | 1 cup granulated sugar |
| • | 3 eggs |
| • | 4 oz. The Perfect Purée Tamarind, thawed |
| • | 1 oz. amaretto liquor |
| • | 4 cups all purpose flour |
| • | 1/4 tsp. salt |
| • | 2 tsp. baking powder |
| • | 1 cup almonds, coarsely chopped |
| |
| 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. |
| |
