Crème d'Amande
Equal weights of butter, sugar, almonds and eggs.
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Ingredients
100g soft butter
100g sugar
100g almond powder
2 eggs
1 tbsp amber rum
Directions
Whisk the butter and sugar until creamy, but not airy. Air makes it puff and leak while baking.
Add the almond powder, then the eggs one by one, then the rum.
If it’s too soft to spread, put it in the fridge for 30 minutes.
Used in
Category: cream