Cinnamon Almond Cream

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature 

1/2 cup plus 1 tablespoon sugar 

2 large eggs, room temperature 

1 cup plus 2 tablespoons almond flour 

6 tablespoons all-purpose flour 

2 tablespoons ground cinnamon 

Preparation

In the bowl of an electric mixer, cream together the butter and sugar until light. Add eggs one at a time. Beat until incorporated. Add almond flour; beat until combined. Add all-purpose flour and cinnamon; beat until combined. Cinnamon-almond cream may be made up to 3 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

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