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kath_the_grape
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Cream butter and sugar just until smooth- but do not beat it until fluffy.
Add eggs gradually, mixing until incorporated.
Stir in almond flour, all purpose flour, and extract just until combined.
Use as desired, or store in an airtight container in the fridge for up to 3 days, or freeze for up to 2-3 months.
If frozen, thaw in the fridge, then bring to room temperature and stir before using.
When used in baked goods, it should be lightly golden on top and set in the center. It will feel soft, but not wet or runny.