Author Notes
Lightly adapted from Nigella Lawson's recipe for brandy butter, this version calls for a few spoonfuls of ground almonds, which I find gives a lovely rich texture to the creamed butter. —Skye | From My Dining Table
Ingredients
-
200 grams
confectioners' sugar
-
150 grams
soft butter
-
50 grams
ground almonds
-
4 to 6 tablespoons
brandy
Directions
-
Sift the confectioners' sugar into a large bowl.
-
Add the butter and whisk vigorously until smooth. Add almonds and mix to incorporate.
-
Slowly add the brandy to taste, a little at a time.
-
Store in an airtight container in the fridge for up to two weeks. Serve at room temperature.
See what other Food52ers are saying.