You won’t believe how easy it is to make homemade frangipane and how amazing it is when used in fruit tarts and pastries.
It only has 4 ingredients and comes together in less than 15 minutes!
- 7/8 cup (scant 1 cup) (125g) whole almonds (see notes below)
- 1/2 cup + 2 tablespoons (125g) white sugar
- 1 egg, at room t°
- 1/2 cup (115g) unsalted butter, room t°
- 1/2 teaspoon pure almond extract (optional) (see notes below)
- In the bowl of a food processor put almond and sugar.
- Process until almonds are in coarse pieces.
- Add butter in pieces and egg.
- Process until it all becomes a cream.
- Add almond extract if using and process to mix.
- Transfer to a glass, ceramic or plastic container with a lid or cover it with plastic wrap.
- Keep refrigerated for a few weeks or up to a month frozen.
Tips & tricks for making this recipe.
- Processor: it is essential for making the cream. This recipe is not large so a regular-sized one works well.
- Almonds: use any type you like. They will be processed so you can use broken ones.
- Almond meal or flour: you can start directly with almond flour, the same volume, that is 7/8 of a cup (or scant 1 cup)
- Mixture: I like it to be on the rustic or coarse side because I like the almond crunch. But you can process it more, especially the first part with the sugar, to achieve a smoother frangipane.
- Flavorings: I add some pure almond extract, but it is not part of the original recipe. The same with vanilla extract, a few drops might work for you. I don’t use it. You can also add some liquor like Amaretto.
- Keeping: it keeps well for a week at least in the refrigerator in a container with a tight-fitting lid. It can be frozen for a few weeks. Defrost in the refrigerator.
- Variations: I use walnuts sometimes and make walnut cream. Most nuts work well in substitution of the almonds.
Keywords: frangipane, almond cream