2 tablespoons butter
1 cup heavy whipping cream
1 egg, beaten
1 1/2 cups milk
3/4 teaspoon vanilla extract
2 1/2 cups sliced almonds
Beat butter, whipping cream and egg in small bowl until smooth. Stir in milk and vanilla; beat until well blended. Fold egg into mixture and spread mixture evenly into 1-quart bowl; refrigerate at least 2 hours.
Pour milk mixture into one-quart basting container; fill with remaining cream. Stir just enough to moisten; refrigerate dough until firm. {Brush} Let cool and cut into 1-inch squares.