In a medium work bowl, cream the softened butter with sugar until light and creamy.
Beat in the egg and blend into the creamed mixture.
Stir in the ground almonds. Keep the cream aside.
In a clean, dry and grease free bowl, use a hand beater or wire whisk to whisk the cream to soft peaks. Stir in the brandy.
Fold the cream into the creamed mixture.
Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight before using.