(Wendy Maeda/Globe Staff)
Makes about 1 cup
|1/4||cup ( 1/2 stick) unsalted butter, at room temperature|
|1/3||cup blanched whole almonds, ground to a powder, or 1/2 cup almond flour|
|1/8||teaspoon vanilla extract|
|Pinch of kosher salt|
2. With the mixer set on low speed, beat in the egg, flour, vanilla, and salt. Adapted from “Flour: Spectacular Recipes From Boston’s Flour Bakery + Cafe’’
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