Ingredients

° 1 cup (227g) butter

° ½ cup (60g) Redpath® Icing Sugar

° 1 C. 1 tbsp (15 ml) orange blossom water

° 1 C. 1/2 tsp (5 mL) pure vanilla extract

° ½ tsp. 1/2 tsp (2 ml) pure almond extract

° ½ tsp. (3g) salt

° 2 cups (224 g) pastry flour

° ¾ cup (75 g) almond flour or finely ground almonds

° ¼ cup (36 g) whole almonds, toasted and finely chopped

Directions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes.

2nd step