Almond Cream

Summary
Prep time	5 min
Cook time	n/a
Source	100 Morning Treats by Sarah Kieffer (pg 292)
Yield / serves	1 cup
Rating	(unrated)

Also known as frangipane cream.

Ingredients

• 4 T unsalted butter, at room temperature
• 1/4 c sugar
• pinch of salt
• 1/2 c almond meal
• 3 T all-purpose flour
• 1 large egg, at room temperature
• 1/8 t almond extract
• 1 T brandy (optional)

Preparation

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and salt and mix until well incorporated and creamy, 1-2 minutes. Add the34 almond meal and flour and mix until incorporated. Add the egg and mix again until incorporated, scraping down the sides of the bowl if needed. The mixture may look broken at this point, but that is normal. Add the almond extract and brandy, if using, and stir to combine. The cream will keep, in an airtight container in the refrigerator, for up to 1 week.