Brandy Butter

By Skye | From My Dining Table
December 14, 2015
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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

Serves: 8 to 10

  • 200 grams confectioners' sugar
  • 150 grams soft butter
  • 50 grams ground almonds
  • 4 to 6 tablespoons brandy
  1. Sift the confectioners' sugar into a large bowl.
  2. Add the butter and whisk vigorously until smooth. Add almonds and mix to incorporate.
  3. Slowly add the brandy to taste, a little at a time.
  4. Store in an airtight container in the fridge for up to two weeks. Serve at room temperature.

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