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| 1/4 Tasse | butter |
| 1 Tasse | Almond paste |
| 1 Tasse | Rich milk or light cream |
| 1/2 Tasse | sugar |
| 1/2 Tasse | Toasted almonds, ground |
| 6 | egg yolks |
| 1 Teelöffel | vanilla |
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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
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