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Christine A. Dahl - Pastry Chef
ALMOND CREAM
1/2 LB. BUTTER
1 1/4 C. SUGAR
4 EGGS
PINCH SALT
2 C. GROUND ALMONDS
1/2 C. A/P FLOUR
2 TSP. ALMOND EXTRACT
1/2 TSP. VANILLA
CREAM BUTTER AND SUGAR TILL SMOOTH, ADD EGGS. ADD REMAINING INGREDIENTS AND BLEND TILL SMOOTH. VARIATIONS USE ALTERNATIVE NUTS LIKE..HAZELNUTS, PECANS, COCONUT PISTACHIOS MACADAMIAS WALNUTS HMMMMMM... BAKE TILL SET.
Christine A. Dahl - Pastry Chef
22 West Mission Street, Suite G, Santa Barbara, CA 93101-2450 Phone/Fax (805) 569-5889 Pager (805) 730-0995