Question ID: 4000-11941-0-1-2-3
Recipe Description
You'll need: 1/3 cup almond butter1 tablespoon softened unsalted butter 1/3 cup confectioners' sugar 1-2 tablespoons milk pinch sea salt
In a large bowl (or in a stand mixer) cream the almond butter, butter, and confectioners' sugar until everything comes together. Chances are it's a somewhat mealy mixture.Now, pause your mixing and add the milk, a touch at a time, until niiiiice and creamy and as smooth as it can be considering the texture of the almond butter. It should be thick, but have a consistency where you feel like you can pipe it. I say 1-2 tablespoons of almond butter because you may not need it all. Oh, and stir in that salt. It makes the morsels extra-royale tasty.
Go ahead and load the mixture into a piping bag or a ziploc bag with a corner cut off (as you can see the corner is not yet cut off in my picture). Pipe onto a parchment-lined or silicone sheet.
Place the finished morsels in the freezer until completely set; store in an airtight container in the freezer until ready to use.Note: These chips/morsels make a fantastic dessert topping, a tasty snack by the handful, and they can be used for baking. They don't hold their shape quite as well as store-bought peanut butter or chocolate morsels, but as long as they are frozen before being added to a cookie dough, they will hold their shape. To illustrate, here is an I've added a photo of a cookie that I baked with some of the morsels on top. See how they get melty, but don't melt entirely?
Question & Answer
Question: What is the correct order of the images?
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