CINNAMON-ALMOND CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for four 4 1/2-incharts
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer, cream together the butter and sugar until light. Add eggs one at a time. Beat until incorporated. Add almond flour; beat until combined. Add all-purpose flour and cinnamon; beat until combined. Cinnamon-almond cream may be made up to 3 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
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