danlepard
The smooth side to nutty baking
I use peanut and other nut butters and pastes wherever fats occur in recipes, and where their emulsifying power is useful.
Take a simple butter biscuit recipe, rich with egg yolks, and replace some of the fat with almond butter. Suddenly the flavour goes from familiar and British towards something like the Xixona or soft style of Spanish Turrón.
Recipes for peanut butter chocolate muffins (above), and almond butter cookies, in this Saturday's Guardian Weekend Magazine, 5th January 2013.
The smooth side to nutty baking
I use peanut and other nut butters and pastes wherever fats occur in recipes, and where their emulsifying power is useful.
Take a simple butter biscuit recipe, rich with egg yolks, and replace some of the fat with almond butter. Suddenly the flavour goes from familiar and British towards something like the Xixona or soft style of Spanish Turrón.
Recipes for peanut butter chocolate muffins (above), and almond butter cookies, in this Saturday's Guardian Weekend Magazine, 5th January 2013.