1/4 c  Butter
1 c  Almond paste
1 c  Rich milk or light cream
1/2 c  Sugar
1/2 c  Toasted almonds, ground
6    Egg yolks
1 ts Vanilla

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.