Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
4 1/2 ounces (1 cup) finely ground blanched almonds
1 tablespoon dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour
Preparation
Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.
