Almond Frangipane

• 1 cup whole blanched almonds, toasted and cooled
• 1/2 cup plus 3 tablespoons sugar
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 large egg plus 1 large egg yolk, room temperature
• 2 teaspoons all-purpose flour
• 1/2 vanilla bean, halved lengthwise and seeds scraped
• 1/4 teaspoon salt

1. Preheat the oven to 375F.
2. Finely grind the nuts with 3 tablespoons sugar in a food processor.
3. Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes.
4. Add the egg and yolk; mix 2 minutes.
5. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
6. Refrigerate in an airtight container until ready to use, up to 3 days.

whole blanched almonds, sugar, unsalted butter, egg, flour, vanilla bean, salt

Taken from www.epicurious.com/recipes/food/views/almond-frangipane-393388 (may not work)