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Brandy Butter





  • 180g butter
  • 180g soft brown sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 50g ground almonds
  • 3 tablespoons cognac


Ensure that the butter is cool and firm.  Dice and cream a little. Add the sugar and cream further, but don’t over do it. Add the orange, lemon and ground almonds. Slowly add the cognac a tablespoon at a time and if you prefer, add a pinch of nutmeg,  cinnamon or the insides of a vanilla pod.  Make in advance, cover tightly and store in the fridge for a few days or the freezer for longer.

Original recipe from The Cognac Expert.