Ingredients:

  • 1/2 cup (113g) unsalted butter, softened to 68°F
  • 1/2 cup (100g) granulated sugar
  • 1 cup (100g) super-fine blanched almond flour
  • 1 large egg, room temperature
  • 1 tbsp (10g) all-purpose flour
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp sea salt

Instructions:

  1. Place the softened unsalted butter and granulated sugar in a bowl and beat until pale and fluffy. Note: This usually takes 3-4 minutes on medium speed.
  2. Mix in the vanilla, almond extract, and sea salt until fragrant and incorporated.
  3. Add the room temperature egg. Beat until the mixture looks smooth and emulsified. Note: If it looks curdled, your egg was too cold.
  4. In a separate small bowl, toss the almond flour with the all purpose flour.
  5. Turn the mixer to low and add the dry ingredients. Mix until just combined.
  6. Use a spatula to ensure no pockets of dry flour remain at the bottom.
  7. The filling should be thick enough to hold its shape but soft enough to spread.
  8. If not using immediately, cover and refrigerate until firm and cold.
  9. If chilled, let it sit out for 10 minutes before spreading.
  10. Apply to your pastry and bake until golden brown and slightly puffed.