Ingredients
1 c. real butter (2 sticks)
1/2 c. blanched sliced almonds
3/4 c. sugar
1 large egg
1 tsp. vanilla extract
1 tsp. almond extract
2 c. all-purpose flour
pinch of salt
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 375°. Cook almonds on cookie sheet until brown (about 10 minutes). Finely chop almonds to fine powder; set aside. Cream the butter and sugar. Add eggs and extracts; blend good. Gradually add flour, salt and nuts. Put in pastry bag or spoon out, 2 inches apart. Bake for 10 to 12 minutes. Cool.