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By the80srule on September 21, 2009
"This is a wonderful almond paste to use in recipes like scones, pizzelles, almond cookies, and other pastries but is optimal for those itty bitty Danish almond cakes.
I got this from a cooking magazine a few years ago. My version calls for 2 tbsp butter but you might want to up it to 3 if you find that it's not a good consistency or almond-to-butter..."
Ingredients: sugar, almond extract, almonds...
Prep Time: 10 mins
Total Time: 15 mins