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Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.

Almond Cream Filling (frangipane recipe)

You won't believe how easy it is to make this simple frangipane recipe. It has only 5 ingredients and comes together in less than 15 minutes! You can flavor it and is a lovely recipe for French fruit tarts, pastries and desserts. Keep it refrigerated for a couple of weeks. Or freeze it.

  • Total Time: 15 minutes
  • Yield: About 2 cups

Ingredients

Units
  • 7/8 cup (scant 1 cup) (125g) whole almonds (see notes below)
  • 2/3 cup white granulated sugar
  • 1 egg, at room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons flour
  • 1/4 teaspoon each of pure almond and vanilla extracts (optional, see notes below)

Instructions

In the food processor:

  1. Put almonds and sugar in the bowl of a food processor.
  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 flour, almond extract and/or vanilla extract, if using, and process *just* to mix.

By hand (using almond flour):

  1. Combine sugar and almond flour in a large mixing bowl. 
  2. Add soft butter and egg and whisk energetically until well integrated and creamy. 
  3. Add flour and extracts and mix just until combined well. 

For both options:

  1. Transfer to an airtight container or bowl tightly covered with plastic wrap.
  2. Keep refrigerated for a few weeks or frozen for up to a month.

Notes

  • How to use frangipane: it must be consumed baked due to the raw egg it contains. For a traditional fruit pie, a small amount of frangipane filling is spread on the bottom of a tart shell or pastry case (made with a sweet shortcrust pastry or a similar tart dough), and the fruit is placed on top. When baked, it puffs up and develops a crisp layer, but you still have a moist almond filling below it. Pear frangipane tart is very traditional and well-known. 
  • Food processor: it is essential for making frangipane if you start with whole almonds. This recipe doesn't yield a large amount, so a regular-sized one works well. If you want to make double or triple the recipe, make sure you're processor is large enough.
  • Almonds: use any type you like. They will be processed so you can use broken ones. Use them with skin or without (blanched, click for the video tutorial on how to skin almonds).
  • 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). If you're making frangipane by hand you have to use this ingredient, not whole almonds. 
  • 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. Some recipes call for a teaspoon or two of corn syrup, or sometimes an extra egg yolk, to make it smoother and richer.
  • 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 to give it a boost.
  • Storing: it keeps well for a week at least in the refrigerator in an airtight container or very well covered with plastic wrap. It can be frozen for a month. Defrost in the refrigerator.
  • Variations: I use walnuts sometimes and make walnut cream. Most nuts work well as a substitution for almonds.
  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Mixing time: 5 minutes
  • Category: Basic recipes
  • Method: Processing
  • Cuisine: French

Nutrition

  • Serving Size: 1/8
  • Calories: 228
  • Sugar: 13 g
  • Sodium: 10.7 mg
  • Fat: 18 g
  • Carbohydrates: 15.1 g
  • Fiber: 1.5 g
  • Protein: 3.4 g
  • Cholesterol: 53.8 mg

Keywords: frangipane, almond cream