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Yield:
Makes enough for four 4 1/2-incharts
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Ingredients

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Directions

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  • In the bowl of an electric mixer, cream together the butter and sugar until light. Add eggs one at a time. Beat until incorporated. Add almond flour; beat until combined. Add all-purpose flour and cinnamon; beat until combined. Cinnamon-almond cream may be made up to 3 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

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Cook's Notes

Cinnamon-almond cream may be made up to 3 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

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