1. Cream the butter and the sugar. Slowly add the eggs, scraping down the bowl as necessary.
2. Stir the flour and almonds together, then add to the butter mixture. Blend until no lumps remain.
3. Almond cream may be stored under refrigeration up to 3 weeks.
4. Fill pastries with this mixture before baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1258g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1973 (40%)|
|Amt Per Serving||% DV|
|Total Fat 219.2g||292 %|
|Saturated Fat 30.9g||154 %|
|Monounsaturated Fat 124.7g|
|Polyunsanturated Fat 48g|
|Cholesterol 1097.1mg||338 %|
|Sodium 462.7mg||16 %|
|Potassium 3047.5mg||80 %|
|Total Carbohydrate 674.3g||198 %|
|Dietary Fiber 48g||192 %|
|Sugars, other 626.3g|
|Protein 123.5g||176 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4963
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