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Close up of frangipane, purple bowl, spoon

Frangipane recipe (a.k.a. almond cream)

  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: About 2 cups 1x
  • Category: Basic recipes
  • Method: Processing
  • Cuisine: French

Description

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!


Scale

Ingredients

  • 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)

Instructions

  1. In the bowl of a food processor put almond and sugar.
  2. Process until almonds are in coarse pieces.
  3. Add butter in pieces and egg.
  4. Process until it all becomes a cream.
  5. Add almond extract if using and process to mix.
  6. Transfer to a glass, ceramic or plastic container with a lid or cover it with plastic wrap.
  7. Keep refrigerated for a few weeks or up to a month frozen.

Notes

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

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