Toasted Almond Crisp Batter

Name: Toasted Almond Crisp Batter
Yield: Yield: 2 cups (240 ml)
Ingredients: 4 ounces (115 g) unsalted butter, at room temperature; 5 ounces (140 g) granulated sugar; 2 egg whites (¼ cup/60 ml); 3 ounces (85 g) bread flour; 1 tablespoon (15 ml) amaretto liqueur; ⅓ cup (80 ml) heavy cream; ½ teaspoon (3 g) salt; 5 ounces (140 g) lightly toasted blanched almonds or lightly toasted almond meal (see Note)

Preparation info

Yield:
2 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

5 ounces (140 g) lightly toasted blanched almonds or lightly toasted almond meal (see Note)
5

Dessert
Vegetarian

Method

Grind the almonds with half of the sugar to a fine consistency. Cream the butter with the remainder of the sugar, then mix in the ground nuts, salt, and heavy cream.
Add the egg whites and amaretto. Sift the flour and incorporate it into the batter. Let the batter rest for 1 hour.