Hi, sin't the torta caprese is fantastic. I get asked to make it so often that I now have ziplock bags of premeasured ground almonds & chocolate in my freezer.
The recipe calls for optional Amaretto liquer but it doesn't specify how much to use. I'dlove to know has anyone added it and if so how much?

Hi, I am new so apologies if this tip has already been posted elsewhere. I read the tip "When milling or grinding you can place a piece of paper towel between the MC and the lid so that little pieces don't fly out." I found this tip very helpful but eventually found placing an unopened freezer bag between the jug & the lid even more effective. There is enough give so it twists with the lid.Leave the measuring cup off. I use a dry pastry brush to brush the milled spices down from the sides of the jug.
It's probably not great for the environment but to be honest I also use the freezer bag trick heaps if I'm making messy dips, cake batter etc it saves so much washing up. I'm trying to come up with a simple way to cut the freezer bags into single sheets.( A guillotine might work) . I learnt the hard way that this tip can not be used with hot recipes