Preparation info
Yield: Approximately
13 ounces
, a generous ounce per tart
Appears in
- About
Ingredients
Ozs |
Grams |
Each |
Name of ingredient |
Baker’s percentages |
Method
- In the bowl of an electric mixer outfitted with the paddle attachment, beat the butter and sugar together until smooth.
- Add the egg yolks and then blend in the almond flour.
- Add rum, vanilla, and almond extracts and mix lightly until combined. Set aside.
The licensor does not allow printing of this title