Ella’s home kitchen

The delicious paste is versatile and can be used for many different things. I like to make almond croissants and Bakewell tarts with this. It is so tasty and easy to make.

Ingredients

12 tbs (170 gr) butter

1 cup (200 gr) sugar

1/2 tsp salt

2 Eggs

2 cups (195 gr) almond flour

6 tbsp (46 gr) All-purpose flour

1 tbsp vanilla extract

Instruction

Preheat oven to 350°F.

Spread almond flour on a small baking sheet and toast for 10-15 minutes until edges are golden brown, watching closely to avoid burning. Let cool slightly.

In a mixing bowl, whisk butter, sugar, and salt until light and creamy.

Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.

Fold in toasted almond flour and all-purpose flour, mixing until fully combined.

Store almond cream in the fridge for up to 3-4 days or freeze for up to 1 month.

Use as a filling for almond croissants, tarts, or Bostock.

Happy baking

Notes

You don’t have to toast the almond flour, but I did this because it gives the almond cream a nuttier flavor. You can skip it if you are short on time, but I highly recommend toasting your flour.

Make sure to use room-temperature butter and eggs. If the egg is cold, the mixture will split because of the temperature difference. In my experience, this doesn’t affect the texture much, but room-temperature ingredients make it easier to combine.

I used Diamond Kosher salt for this recipe. If you use different types of salt, you might want to adjust accordingly. But don’t skip the salt.