Homemadeamarettoalmondliqueur Recipes

Steps:

• In a small sauce pan over medium heat bring 1 cup of sugar and 1/2 cup water to boil.
• Let boil for 2 minutes to make a syrup.
• Set aside to cool slightly.
• When cooled mix 3 cups vodka, almond extract and 1 cup of the syrup mixture.
• It's ready to bottle.

Steps:

• Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Steps:

• Combine the water and the sugars in a saucepan.
• Heat until boiling over medium heat and until all the sugar is dissolved.
• Remove from the heat and let mixture cool for about 15 minutes.
• Add the vodka, almond extract and vanilla extract.
• Store in a sealed bottle.

Steps:

• Place the Karo syrup and sugar in a saucepan and dissolve together over medium heat until well combined.
• Cool about 15 minutes.
• Add the rest of the ingredients, stirring well.
• Pour into a jar or bottle and let sit for about 2 weeks in a dark spot until well blended.

Steps:

• For ALMOND FLOUR, you first must blanch the almonds by boiling about 3 cups of water then soaking the almonds in it for 1-2 minutes. Rub the skins off with a dishcloth or squishing the almonds out of the skins by hand.
• Dry the almonds off or let them air dry-- water will turn those babies into almond butter!
• You need a really strong food processor blades for grinding and chopping to do this-- but be careful with this step! If the almonds are ground too hard and too consistently, you will end up with almond butter.
• Thus, the best thing to do is to use the pulse, not consistent run, on the processor until the almonds are ground up but make sure they don't release too much oil. If it looks like that, let the mixture rest for a minute or two before continuing to grind the almonds.
• Empty the unit's contents into an airtight container. Stir with a fork or small whisk to remove any oil dispersion or lumps.
• For best storage, keep refridgerated. Why? At room temp, unlike grain flours like regular all-purpose, oat, and barley flours, almond flour quickly absorbs flavors and odors its surrounded by. Almond flour is good for fine applications like cookies, cakes, breads, and as a gluten-free and wheat-free thickening agent.
• ALMOND MEAL: Follow the same instructions listed above-- except you don't blanch the almonds! Almond meal is better for coarser applications such as breading on tofu and fish, cookie garnish, etc.

Steps:

• Boil first 3 ingredients to syrup and cool completely and strain.
• Add next 3 ingredients and mix well
• Let sit for at least 30 days if you can.

Steps:

• Combine the hot water with the sugars in a glass bowl.
• Stir until the sugar is dissolved.
• Add corn syrup and stir well.
• Add vodka and flavorings and stir.
• Store in a sealed container (I use empty liquor bottles).