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Ingredients
° 1 cup (227g) butter
° ½ cup (60g) Redpath® Icing Sugar
° 1 C. 1 tbsp (15 ml) orange blossom water
° 1 C. 1/2 tsp (5 mL) pure vanilla extract
° ½ tsp. 1/2 tsp (2 ml) pure almond extract
° ½ tsp. (3g) salt
° 2 cups (224 g) pastry flour
° ¾ cup (75 g) almond flour or finely ground almonds
° ¼ cup (36 g) whole almonds, toasted and finely chopped
Directions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes.
2nd step
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