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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

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