Almond Cream
Makes approximately 1 cup
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1½ teaspoons orange zest
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon rum
  • 2 large eggs
  • ¾ cup plus 2 tablespoons almond flour
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes. Add orange zest, vanilla bean paste, and rum. Reduce speed to medium-low, and add eggs, one at a time, scraping down sides between each addition. (Mixture might look broken at this point.) Gradually add almond flour, and mix until uniformly combined, about 1 minute. Cover and refrigerate for up to 2 weeks.
Recipe by Victoria at