|1 cup||Almond paste|
|1 cup||Rich milk or light cream|
|½ cup||Toasted almonds, ground|
Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens.
Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.
Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.
From "The Art of Fine Baking" by Paula Peck, copyright 1961