This is a rich and still delicate filling, that needs to be cooked, though. It perfect to be used to fill pie, croissant, bread pudding... It just up to your creativity!!! Anyway you need to try it!!!
125 gr butter, softened
250 gr sugar
80 gr flour, sifted
180 gr almond finely grounded
Whip the butter until becomes light in color; stir in the sugar and beat well. Add the eggs, one at the time, and mix well. Stir in the flour and the grounded almond and mix well.
Note: it keeps refrigerated up to 3 weeks.