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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
- 8 tablespoons butter, softened
- 1/2 cup light brown sugar, sifted
- 1/2 cup vanilla sugar, softened
- 1 egg
- 1 cup sliced almonds, toasted & ground
- 1/4 teaspoon almond extract
- 1 cup whipping cream
- 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.
- 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.
- It can be kept in freezer up to three months.
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