|• A scant ⅔ cup of sugar|
|1 cup • Slivered almonds|
|1 stick • Unsalted butter|
|1 1/2 tsp • Unsalted butter|
|1 • Egg|
|1 • Egg yolk|
|1 1/2 tsp • All-purpose flour|
Preheat the oven to 350°F.
Make the almond cream: Place the almonds and two tablespoons of the sugar in a food processor and process until finely ground, about 1 minute.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the remaining sugar on high speed until well combined, about 1 minute. Add the ground almond mixture and mix on low speed until combined. Add the egg and egg yolk, beat well, and scrape down the side of the bowl as necessary, then beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the flour until just combined.
Reserve one cup of this almond cream and store the rest in an airtight container for next time. (You can refrigerate the remaining cream for up to a week or freeze for up to a month.)