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1
Combine the flour and half the almonds in a food processor.
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2
Process until the almonds are finely ground, then add the spices, yeast, salt, granulated sugar, and butter.
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3
Pulse the machine on and off until the butter is cut throughout the flour.
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4
Add 2 eggs and pulse a few more times.
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5
With the machine running, slowly add 1/2 cup of the milk through the feed tube.
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6
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is quite sticky to the touch, almost too sticky to handle.
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7
Put the dough in a bowl and cover with plastic wrap; let rise until nearly doubled in bulk, 2 to 3 hours.
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8
Proceed to step 3 or wrap some or all of the dough tightly in plastic wrap and freeze for up to a month.
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9
(Defrost in a covered bowl in the refrigerator or at room temperature.)
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10
Divide the dough into 15 to 20 pieces; use lightly buttered or oiled hands to roll each piece into a round ball, pinching the seam closed as well as you can.
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11
Place the balls on a buttered baking sheet or in buttered muffin tins.
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12
Cover with plastic wrap or a towel while you preheat the oven to 350F; set the rack in the middle of the oven.
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13
Separate the remaining eggs; beat the yolks and use them to brush the tops of the buns.
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14
Bake the buns for 15 to 20 minutes, until the crust is golden brown and glossy.
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15
Let cool while you prepare the filling.
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16
Grind the remaining almonds in a food processor or spice or coffee grinder until as fine as possible.
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17
With an electric mixer, beat the 2 egg whites until they hold stiff peaks, then combine, by hand, with 3/4 cup of the confectioners sugar, the ground almonds, and 2 tablespoons of the cream.
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18
When the buns have cooled a bit, cut off the top of each one and put a bit of the almond mixture inside.
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19
In a clean bowl, using the mixer, whip the remaining cream with another tablespoon of the confectioners sugar and put a spoonful into each of the buns; replace the tops.
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20
Sift some confectioners sugar over all the buns and serve within a few hours.
