| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 ounce semisweet chocolate, chopped

1 teaspoon granulated sugar

1 tablespoon Amaretto liqueur

3/4 cup butter, softened

1/4 cup blanched almonds, toasted lightly and chopped

1. In a small metal bowl set over a pan of barely simmering water melt chocolate with sugar and Amaretto while stirring. Cool mixture to room temperature.
2. In a bowl cream together butter, chocolate mixture, and almonds. Let the butter stand, covered, in a cool place for 1 hour to allow flavors to blend. Refrigerate unused portions.
3. Serve the butter with scones, croissants or toast.

Makes 1 cup.