6 tablespoons of butter or margarine
1/2 cup of almond flour
1 tablespoon of cocoa powder
1 1/2 cups of powdered sugar, ground
1 cup of chopped almonds
1/2 cup of sliced almonds
3 tablespoons of rum
1/2 cup of confectioner's sugar
6 tablespoons of butter or margarine
1/2 cup of almond flour
1 tablespoon of cocoa powder
1 1/2 cups of powdered sugar, ground
1 cup of chopped almonds
1/2 cup of sliced almonds
3 tablespoons of rum
1/2 cup of confectioner's sugar
Take the butter or margarine out of the refrigerator and let it sit at room temperature until it softens
Cream together the butter, almond flour, cocoa powder, powdered sugar, chopped almonds, sliced almonds, and rum
Form a 5-centimeter diameter roll with this dough and coat the roll in confectioner's sugar
Wrap the roll in wax paper and refrigerate until firm
Cut only as much as needed and store the rest in the refrigerator
Note: It is very important that the ground almonds have a consistency like flour, and that the sliced almonds are quite coarse
Makes 24 to 30 cakes.
