Vanilla Bean–Almond Filling


  • 1 vanilla bean
  • 4 ounces (115 g) granulated sugar
  • 6 ounces (170 g) almond paste
  • 6 ounces (170 g) unsalted butter, at room temperature
  • 4 eggs, at room temperature
  • 6 ounces 170 g) bread flour
  • 1 teaspoon (4 g) baking powder


  1. Split the vanilla bean lengthwise and scrape out the seeds. Rub the seeds into a portion of the granulated sugar to separate and distribute them evenly. Set the pod aside for another use.
  2. Place the vanilla-infused sugar and the remainder of the sugar in a mixer bowl together with the almond paste. Using the paddle attachment, add the butter gradually to avoid getting lumps in the batter. Cream the mixture together for a few minutes until it is smooth and light in color. Add the eggs, 1 at a time, scraping down the bowl as needed.
  3. Sift the flour with the baking powder. Add the flour mixture to the batter on low speed, mixing just until it is incorporated.