INGREDIENTS:
- ¾ cup (6oz/170g) butter
- ¾ cup (6oz/170g) granulated sugar
- 1 ½ cup (6oz/170g) almond meal (almond flour)
- 3 tablespoons all-purpose wheat flour - or - all-purpose GF flour
- 2 large eggs
- 1 ½ teaspoons almond extract
INSTRUCTIONS
- In a heatproof bowl melt the butter either in the microwave or over a ban-Marie.
- Stir in the sugar, almond flour, flour, eggs, and almond extract.
- Chill for a minimum of 2 hours before using in any of my recipes like my Rustic Summer Fruit Galette. Keep it in the fridge for 7 days or freeze for up to 8 weeks.