8 ounces (2 sticks) butter
1 1/2 cups plus 1 tablespoon granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour, plus more for dusting
3/4 cup almond meal
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 egg whites
1/2 teaspoon vanilla extract
4 cups confectioners' sugar
1 teaspoon lemon juice
Use the royal icing immediately or store in an airtight container at room temperature for 3 to 5 days.
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