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Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.
Ingredients
- 1 ½ cups blanched almond flour
- 1 ½ cups confectioners' sugar
- 2 teaspoons almond extract
- 1 teaspoon rose water
- 1 egg white
Directions
Step 1
Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
Step 2
Wrap dough in plastic wrap and refrigerate until firm.
Editor’s Note:
This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 3% |
| Sodium5mg | 0% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber2g | 6% |
| Total Sugars16g | |
| Protein4g | |
| Calcium0mg | 0% |
| Potassium5mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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