Brandy and Almond Butter
Author: Kitchens
  • 100 g (4 ounces) unsalted butter
  • 75 g (3 ounce) icing sugar
  • 25 g (1 ounce) ground almonds
  • 30 ml (2 Tablespoons) Brandy
  • few drops of lemon juice
  1. 1. In a mixing bowl, cream the butter until very light.
  2. Sift in the icing sugar, a little at a time, and beat in each addition lightly but thoroughly with a fork.
  3. Sift in the almonds in the same way.
  4. Lift the fork when beating, to incorporate as much air as possible.
  5. Beat in the brandy and lemon juice, a few drops at a time, taking care not to let the mixture separate.
  6. Taste, and add extra brandy if liked.
  7. Pile the mixture into a dish and leave to firm up before serving; or turn lightly into a jar with a screw topped lid Cover, and store in a cool place until required.
  8. Use within one week, or refrigerate for longer storage.
  9. Bring to room temperature before serving.
Makes about 225 g (8 oz)
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