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Almondine Filling

Instructions

  • Cream the butter, sugar and almond paste together.
  • Beat in the eggs one by one.
  • Beat until light in color and fluffy. This will take about 5 minutes.
  • Slowly add the flour and salt. Stir in almond extract. Mix just until combined.
  • You can refrigerate the filling at this time or use immediately.

Notes

  1. I made this recipe using organic sugar with crystals much larger than the white C&H variety. The crystals melted into the butter and did not whip up into a fluffy mass. The filling was much denser than I like. I prefer using regular white sugar for the filling for a lighter crumb.
  2. I prefer to weigh my ingredients. There is a tiny bit of discrepancy in the measurements when you use Standard vs Metric measuring. This is not enough to alter the recipe.