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 temperature
- 1/2 cup (115g) unsalted butter, room temperature
- 1/4 teaspoon each pure almond and vanilla extracts (optional, see notes below)
- Put almonds and sugar in the bowl of a food processor.
- 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.
- 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. Use them with skin or blanched (click for the video tutorial on how to skin almonds)
- Almond 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.
- Storing: 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 as a substitution for almonds.
Keywords: frangipane, almond cream