Makes about 1 cup
  • 1½ cups (144 grams) almond flour
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 large egg white (30 grams)
  • 3 teaspoons (12 grams) almond extract
  • 1 teaspoon (4 grams) rum extract
  1. In the work bowl of a food processor, place almond flour and confectioners’ sugar; pulse until combined. Add egg white and extracts; process until mixture holds together. If mixture is too dry, add water, 1 teaspoon (5 grams) at a time. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.
Recipe by Bake from Scratch at