New This Month

Almond Cream

  • Yield: Makes about 1 1/2 cups


  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup finely ground blanched almonds
  • 3 tablespoons dark rum
  • 1 teaspoon pure almond extract
  • 1 tablespoon all-purpose flour


  1. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.


Be the first to comment!