250 gr of fresh butter
250 gr of icing sugar
250 gr of blanched almonds
50 gr of flour
50 ml of rum
1. Put the almonds in a blender and grind until they become a powder.
2. In the blender beat the butter (which should be at room temperature) with the icing sugar until it becomes a white, fluffy cream.
3. Gradually add the eggs to the other ingredients in the blender. Add the rum and then transfer the mixture to a bowl; add the flour and combine by hand.
Recipe taken from Stelios Parliaros book "Eukrates Gefseis"