Directions:
- 1. Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens.
- 2. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.
- 3. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2568.53 Kcal (10754 kJ) | ||
| Calories from fat | 1569.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 174.35g | 268% | |
|---|---|---|---|
| Cholesterol | 1108.99mg | 370% | |
| Sodium | 519.43mg | 22% | |
| Potassium | 1951.9mg | 42% | |
| Total Carbs | 197.63g | 66% | |
| Sugars | 156.4g | 626% | |
| Dietary Fiber | 18.6g | 74% | |
| Protein | 77.89g | 156% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 12mg | 67% | |
| Calcium | 1022.5mg | 102% | |
| Amount Per 100 g | |||
| Calories | 277.6 Kcal (1162 kJ) | ||
| Calories from fat | 169.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.84g | 268% | |
|---|---|---|---|
| Cholesterol | 119.86mg | 370% | |
| Sodium | 56.14mg | 22% | |
| Potassium | 210.96mg | 42% | |
| Total Carbs | 21.36g | 66% | |
| Sugars | 16.9g | 626% | |
| Dietary Fiber | 2.01g | 74% | |
| Protein | 8.42g | 156% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.3mg | 67% | |
| Calcium | 110.5mg | 102% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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