A very quick liqueur, which does not require resting time and must be consumed within 15 days at most… that’s why the recipe for almond liqueur, besides being very simple to make, is also a nice idea for gifts for the upcoming holidays!
On the blog, I have already prepared several homemade digestive liqueurs and among the many today I propose…
BANANINO
LICORICE CREAM
EGG LIQUEUR
ALMOND LIQUEUR
- Difficulty: Very easy
- Cost: Medium
- Rest time: 15 Days
- Preparation time: 10 Minutes
- Portions: for 1.5 liters of liqueur
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients RECIPE ALMOND LIQUEUR
- 14 oz almond paste
- 1.7 cups fresh liquid cream
- 3.5 oz powdered sugar
- 2.1 cups white rum
- 2 oz amaretto liqueur
Tools RECIPE ALMOND LIQUEUR
#adv
- Strainer / Colander
- Pan
- Food scale
- Glass bottle
- Funnel
FOR THE PREPARATION OF THE ALMOND LIQUEUR RECIPE
For the liqueur, first cut the almond paste into small pieces.
Put it in a small pot with the fresh liquid cream (the kind used for whipping) and the sifted powdered sugar.
Mix everything over medium heat and let the almond paste completely melt with the added liquids.
Once our liquid is well dissolved and creamy, let it cool down or better, allow it to warm slightly, then add the liqueurs, meaning the white rum and the amaretto.
Now take a fine mesh strainer or a fine cloth and filter the liqueur, then pour it into the gift bottles.
This liqueur is delicate and highly fragrant. Serve cold, shaking the bottle before pouring, and consume within 15 days from the bottling date.
Enjoy!
Annalisa
THE PRESERVES IN 10 TIPS
1) Use only vegetables in perfect condition, preferably not too ripe.
2) Carefully wash and trim. Vegetables, while waiting to be processed, can be left in water acidified with lemon or vinegar.
3) Wash and sterilize the jars in advance before filling them.
4) Blanch the product in an acidic bath, except in ready-made dishes that involve cooking the ingredients.
5) Undergo sterilization for preserves, regardless of the filling liquid (oil, vinegar, cooking liquid, or brines).
6) Immediately after cooling, check the integrity of the closure. Capsule lids should appear slightly concave due to the vacuum formed inside the jar.
7) Store preserves in a cool place away from light.
8) Consume the products soon, on average after a couple of months, so that any alteration has time to manifest.
9) Avoid consumption if the lid appears swollen due to internal gas, or if stains and unusual colors appear.
10) Consume the opened preserve quickly, keeping it in the refrigerator. Ready-made dishes stored in their cooking liquid should be consumed within a few days (2-3 maximum); oil and vinegar preserves last longer if you top up the liquid. Never reintroduce served and uneaten preserves into the jars.
SOURCE Recipe taken from The Best of Cooking Well ORO series December 2019
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