3/4 cup (about 7 ounces) almond paste (not marzipan)
2 tablespoons unsalted butter, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons flour
1/4 teaspoon salt
In the bowl of a food processor, pulse the almond paste until it is crumbly. Add the butter, sugar, vanilla and almond extracts, egg, flour and salt, and continue to pulse until the mixture is combined and smooth. Cover tightly and refrigerate until needed. The filling will keep for up to 1 week.