- 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.