Almond Frangipane

Almond Frangipane

A silky almond cream that bakes into a tender, nutty filling for tarts and pastries.

Total 10 min Makes 16 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This classic frangipane combines butter, sugar, eggs, and ground almonds into a soft, spreadable cream that puffs and turns golden when baked. Use it to fill tart shells, top galettes, or layer into croissants for a rich almond flavor and tender crumb. It comes together in one bowl in just a few minutes.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt

Method

  1. In a medium bowl, beat the softened butter and granulated sugar together until light and creamy, about 2 minutes.

  2. Add the almond flour and mix until fully incorporated.

  3. Add the eggs one at a time, beating well after each addition until smooth.

  4. Stir in the all-purpose flour, vanilla extract, almond extract, and salt until the mixture is uniform and creamy.

  5. Transfer the frangipane to an airtight container and refrigerate until ready to use, or spread directly into a tart shell for baking.

Rate this recipe

★ 3.8 (1)

Almond Frangipane

This classic frangipane combines butter, sugar, eggs, and ground almonds into a soft, spreadable cream that puffs and turns golden when baked. Use it to fill tart shells, top galettes, or layer into croissants for a rich almond flavor and tender crumb. It comes together in one bowl in just a few minutes.

10 min 16 oz 210 cal

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt

Method

  1. 1

    In a medium bowl, beat the softened butter and granulated sugar together until light and creamy, about 2 minutes.

  2. 2

    Add the almond flour and mix until fully incorporated.

  3. 3

    Add the eggs one at a time, beating well after each addition until smooth.

  4. 4

    Stir in the all-purpose flour, vanilla extract, almond extract, and salt until the mixture is uniform and creamy.

  5. 5

    Transfer the frangipane to an airtight container and refrigerate until ready to use, or spread directly into a tart shell for baking.