Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter)

• 1/2 cup sugar
• 1/2 cup butter
• 1/2 cup almonds blanched, minced
• 1 cup powdered sugar
• 2 tablespoons water
• 1 x candied cherries
• 1 x almonds slivered
• 2 tablespoons sugar
• 2 tablespoons flour, all-purpose
• 2 large egg yolks
• 1 cup milk
• 2 teaspoons vanilla extract
• 2 tablespoons cognac or rum
• 1/2 cup currants or reasons
• 1 large eggs
• 2 tablespoons water

1. ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well.
2. ICING: Beat the sugar and water together until completely blended.
3. Drizzle over the pastry and garnish with cherries and almonds if desired.
4. VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan.
5. Blend and cook for 3 minutes, stirring constantly.
6. Remove from heat and stir in the vanilla.
7. Whip mixture occasionally to keep it from forming a film, if not using immediately.
8. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped.
9. EGG WASH: Beat together the egg and water, mixing well.
10. Reserve for use as needed.

sugar, butter, almonds blanched, powdered sugar, water, candied cherries, almonds slivered, sugar, flour, egg yolks, milk, vanilla, cognac, currants, eggs, water

Taken from recipeland.com/recipe/v/barbs-special-sweet-breads-part-5234 (may not work)