These ingots were good but not fantastic. Using only liquid butter made them seem oily or gooey or something. I am not sure what we were really going for here. I also did not use the food processor on the ground almonds and think they really would have had a smoother texture if I had.
The "Ez Man," who can now have real dairy, did not seem to mind the funny texture. He had a GREAT time with these!
The batter. O.K. so the one direction I did not follow was to measure out the melted butter. I figured there was only one extra tablespoon in there anyway and most of it probably got soaked into the paper towel that was lining the sieve. It was not clear if we were supposed to get rid of the milk solids on top of the butter or not. I just left them there. Maybe all this caused the overly 'oily' texture, although, I'm not convinced.
...and after the butter.