Frangipane (Almond Cream)
Discover the creamy, sweet almond taste of Frangipane with this foolproof recipe. This versatile delight can be used in pastries, bostocks, tarts, and more, perfect for breakfast or dessert.
Equipment
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1¼ cup almond flour
- 1 large egg room temperature
- ½ teaspoon almond extract Add more depending on taste preferences.
Instructions
- In a large bowl or the bowl of a stand mixer (with the paddle attachment), beat the softened butter, sugar, and salt until pale and fluffy, about 1-2 minutes on medium speed.
- Mix in the almond flour, egg, and almond extract just until combined.
- Transfer the mixture to an airtight container. Store it in the refrigerator for up to one week or freeze for up to 2 months.
Notes
- Yield: 1 ½ cups
- To Freeze: Transfer leftover frangipane to a freezer-safe container and freeze it for up to 2 months. Thaw the almond cream in the refrigerator before using it.
- **There is raw egg in this filling, be sure to bake it first before ingesting it.
Nutrition
Calories: 172kcalCarbohydrates: 11gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 56mgPotassium: 8mgFiber: 1gSugar: 9gVitamin A: 259IUCalcium: 29mgIron: 1mg
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