This is the same recipe I've used for years from the Betty Crocker cookbook. The powdered sugar doesn't give me the little brown speckles that granulated sugar did (maybe that was just me but I had the problem a few time with different recipes.) After trying several recipes, this was the one I settled on years ago. I love the almond in it. Also, for an added twist, try substituting lemon extract for the almond in the icing. YUM