Author Notes
I've been trying to replicate a tart that I tried 14 years ago. Still haven't cracked it but the misses still taste great; like this one. —Christopher Reed Cryar
Ingredients
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8 tablespoons
butter, softened
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1/2 cup
light brown sugar, sifted
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1/2 cup
vanilla sugar, softened
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1
egg
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1 cup
sliced almonds, toasted & ground
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1/4 teaspoon
almond extract
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1 cup
whipping cream
Directions
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Beat butter until light & fluffy; gradually add sugars, beating well after each addition. Add egg, beating for a minute. Fold in 1-cup almonds & almond extract. Mix well. Place on foil & refrigerate for one hour.
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Shape into a log approximately 8”long & 2” in diameter. If desired, cover log with additional almonds. Carefully wrap in aluminum foil & place in freezer. To serve, let stand at room temperature for 10 minutes, cut into slices & frost with whipped cream.
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It can be kept in freezer up to three months.
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