Almond cream is a very straightforward affair. Start by grinding your almonds. Place them in a food processor (a coffee grinder also works very well if you want to do this in small batches).
Grind them as finely as you can without reducing them to a paste. This is about as good as I can do with my food processor. If you can get some almond pre-made almond meal or almond flour, you can use that instead. It will make a smoother frangipane.
Next, place the soft butter in a bowl. Grab a whisk…
…and beat it up a little.
Add the ground almonds…
…and beat the mixture up a bit more. Once the almonds have been incorporated add the powdered sugar.
It might make sense to switch to a spoon at this point, since the batter gets pretty firm.
Once that’s been incorporated, add the egg.
Beat the mixture until it’s smooth (relatively).
Now comes the corn starch and the splash of rum.
Stir them in and you’re ready to rock n’ roll. Or store it in the fridge for up to a week.