Frosting Burnt Almond

Frosting Burnt Almond


  • 1/2 cup butter
  • 2 cups confectioners sugar sifted
  • 2 to 4 tbsp milk
  • 1 tsp vanilla
  • 1/2 tsp almond flavoring
  • 1/2 pound almonds


Cream butter, add sugar gradually alternately with milk and flavorings until the right consistency to spread. Spread on sponge cake that has been cut into small squares and roll each square in the almonds that have been blanched, toasted to a light brown in a hot oven, cooled and rolled fine.

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