How to make a bali without the fuss, or how to get it from your local supermarket
I can remember sitting in my local supermarket and watching the salespeople.
One of the saleswomen was selling a fresh-baked cake with a frosting that was made from a combination of almonds and pistachios.
I looked up the ingredient list on the fridge and saw pistachio extract.
It was delicious, and I loved the idea of using pistachia extract in bali.
I’ve made a few variations on this recipe and I’ll be sharing the ones I make.
The almond-peanut flour was probably the easiest of the two, because the almond flour was already the base of this bali, and the pistachias were added just before baking.
You can make the almond-oil bali in the oven at the end of the baking process, or in a muffin tin for a few minutes before serving.
In the next recipe, I’m sharing a more complicated bali recipe, one that includes the almonds and the nuts.