Orange Crunch Icing

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups granulated sugar, divided
• 6 tablespoons water
• 2 eggs
• 1 cup unsalted butter, softened
• 1 tablespoon orange zest, minced
• 2 cups almonds, sliced, toasted
• 1 egg , beaten

Recipe

• 1 in a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees f on a thermometer. be sure to check to see that sugar granules are not clinging to sides of pan. if they are, gently brush off with a wet pastry brush.
• 2 meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
• 3 remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. do not pour syrup onto beaters, as this will spray sugar onto sides of bowl & it will harden.
• 4 after all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. you can test this by touching bottom half of bowl.
• 5 with mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
• 6 fold in orange zest by hand, then set aside.
• 7 meanwhile, preheat oven to 350 degrees f.
• 8 in a bowl, combine almonds, egg & remaining 1/2 cup sugar, then toss to coat evenly.
• 9 spread onto prepared baking sheet in a single layer.
• 10 bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
• 11 let cool completely, then fold into orange buttercream.