- 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
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.