Ingredients
2/3 c. butter (no substitute)
1/2 c. powdered sugar
1/2 tsp. almond extract
2 c. all-purpose flour
2 egg yolks
Method
Sources
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RecipeNLG
dataset
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Gathered
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Flour bakery's sequel — cakes, cookies, breakfast pastries
Rotating stand for smooth cake frosting and decorating
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Flour bakery's sequel — cakes, cookies, breakfast pastries
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream butter and sugar well in a mixing bowl with an electric mixer. Add egg yolks and almond extract. Mix well. Blend in flour. Chill for 1 hour for easier handling. Pinch off marble size pieces and press in bottom and sides of tiny ungreased muffin pan. Bake at 375° for 7 to 8 minutes. Make filling and frosting.