Ingredients

　　4 tablespoons butter, room temperature

　　1/4 cup sugar

　　1 large egg

　　1/2 cup whole blanched almonds, finely ground in the food processor

　　1/4 cup all-purpose flour

　　1/4 teaspoon pure almond extract

　　Pinch of salt

　　In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Add the ground almonds and flour, and beat until combined. Stir in the almond extract and salt. Continue beating until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. The almond cream can be refrigerated in an airtight container for up to 1 week.

　　Cooks' Note

　　Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter