Almond Cream
 
Makes about 1 cup
Ingredients
  • 3 tablespoons (42 grams) unsalted butter, softened
  • ¼ cup (50 grams) granulated sugar
  • ⅔ cup (64 grams) almond flour
  • 1 large egg white (30 grams)
  • ⅛ teaspoon almond extract
  • ¼ cup (31 grams) all-purpose flour
  • ⅛ teaspoon kosher salt
Instructions
  1. In a medium bowl, beat butter and sugar with a hand mixer at medium speed until creamy, about 2 minutes. Beat in almond flour until well combined and no longer crumbly. Add egg and almond extract, and beat at low speed until combined. Beat in all-purpose flour and salt.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/baking-school-depth-kringle/