Nut Liqueur

For the nut liqueur use whole nuts without shell. The nuts do not need to be chopped.

Put the nuts in a sealable bowl with the sugar, honey and grain, mix well and seal the bowl tightly.

Leave the Ansaz in a light place for at least 4 weeks, stirring or gently shaking the bowl every other day.

Strain the liqueur through a fine sieve and then filter through a cotton cloth to keep the liqueur clear.

Fine residue from the nut will be removed this way. Then fill the liqueur into clean bottles and seal well.

Related Recipes:

Jakobsrisotto – Risotto1 clove garlic, finely chopped 1 tas. Tas. As. Carnarolli risotto rice, (*) – or the other kind –... Engadine Nut CakeA great cake recipe for any occasion: Quickly knead all ingredients for the shortcrust pastry, except... Nut PuddingFor the nut pudding, bring the butter to room temperature and stir until creamy. Mix walnuts and one egg and... Krem De Cassis, Currant LiqueurThe “Krem de Cassis” is a specialty of Dijon and the surrounding Cote d’Or: Claude Joly is... Nuss-Nougat-Creme Coco Latte MacchiatoFor the Nut Nougat Cream Coco Latte Macchiato, place two espresso spoons of nut nougat cream in a large nut... Nut Cream NusstellaFrom the nut puree, pour off the oil that floats on top as desired – and after removing the nut puree... Roast Chicken in Roman PotSeason the chicken with salt and pepper, brush with melted butter and place tightly place them close together... Nut Cranberry Cake with Marzipan Pistachio CoverFor the nut cranberry cake with marzipan pistachio top, first preheat the oven to 175 °C top and bottom heat... Christmas LiqueurFor the Christmas liqueur, put the candied fruit in a large glass jar with a screw cap. Add the remaining... Stuffed Vine LeavesDolmssdes are a classic Lenten dish, but are also popular as an entrée at other times. The stuffed vine...