7 oz (200 g) almond paste (marzipan), chopped

1/4 cup (60 ml) sugar

1/4 cup (60 ml) unsalted butter, softened

2 egg yolks

2 drops almond extract (optional)

1/2 cup (125 ml) blanched almonds, toasted and crushed

In a food processor, process almond paste and sugar into fine pieces. Add butter, egg yolks and almond extract. Pulse until smooth. Pour into a bowl and add almonds. Cover and refrigerate for 1 hour.

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