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Almond Cream

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Almond Cream

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 3 pounds

Ingredients:

8 ounces Unsalted butter, softened
1 pound Granulated sugar
5 Eggs
5 ounces All-purpose flour
12 ounces Almonds, ground

Instructions:

1. Cream the butter and sugar. Slowly add the eggs, scraping down the sides of the bowl as necessary.

2. Stir the flour and almonds together, then add to the butter mixture. Blend until no lumps remain.

3. Almond cream may be stored under refrigeration for up to 3 weeks.

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