Makes: Makes about 1 ½ cups; enough for a 10-inch tart
  • 1 cup blanched, sliced almonds
  • ½ cup sugar
  • ½ cup (1 stick) unsalted butter, at room temperature and cut into pieces
  • 1 large egg
  • 3 tablespoons Poire William liqueur, brandy or rum
  • 1 tablespoon all-purpose flour
  • 1 teaspoon almond extract
  1. Place almonds and sugar in bowl of food processor fitted with metal blade and pulse until nuts are as finely ground as possible. Add the butter and pulse machine until almost completely incorporated. Add remaining ingredients and process until all the ingredients come together. Use right away or scrape into an airtight container and refrigerate for up to 1 week. Bring to room temperature before using.
Recipe by Bakepedia at