1 stick (8 Tbsp)4 oz (100 g) unsalted butter
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar)
1/4 cup (25 g) 1 oz ground almonds
2 tbsp (30 ml) brandy
few drops of lemon juice
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar)
1/4 cup (25 g) 1 oz ground almonds
2 tbsp (30 ml) brandy
few drops of lemon juice
method
1. In a mixing bowl, cream the butter until very light.
2. Sift in the icing sugar, a little at a time, and beat in each addition lightly but thoroughly with a fork.
3. Sift in the almonds in the same way.
4. Lift the fork when beating, to incorporate as much air as possible.
5. Beat in the brandy and lemon juice, a few drops at a time, taking care not to let the mixture separate.
6. Taste, and add extra brandy if liked.
7. Pile the mixture into a dish and leave to firm up before serving; or turn lightly into a jar with a screw topped lid Cover, and store in a cool place until required.
8. Use within one week, or refrigerate for longer storage.
9. Bring to room temperature before serving.
2. Sift in the icing sugar, a little at a time, and beat in each addition lightly but thoroughly with a fork.
3. Sift in the almonds in the same way.
4. Lift the fork when beating, to incorporate as much air as possible.
5. Beat in the brandy and lemon juice, a few drops at a time, taking care not to let the mixture separate.
6. Taste, and add extra brandy if liked.
7. Pile the mixture into a dish and leave to firm up before serving; or turn lightly into a jar with a screw topped lid Cover, and store in a cool place until required.
8. Use within one week, or refrigerate for longer storage.
9. Bring to room temperature before serving.
serving amount
makes about 225 g (8 oz)
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