Almond filled, flavored, and topped anything is divine. So why not fill Brioche dough with almond cream?
In the bowl of a food processor fitted with a metal blade, pulse the almonds until coarsely ground. Add sugar and continue to process until mixture resembles sand. Add sugar, butter, flour, cornstarch, 1 egg, and vanilla extract. Process until creamy and smooth.
Cover and allow to rise for 1 hour or until the dough feels like a marshmallow while lightly pressed. Bake in a preheated 350 degree F (176 C) oven for 18-22 minutes or until golden brown. Remove from oven and immediately removed from muffin tins to prevent from sticking. Makes 18 - 20 muffin size buns.