Pistachio Frangipane

Pistachio Frangipane

A nutty, buttery almond-style filling made with pistachios for tarts and pastries.

Total 15 min Makes 16 oz Calories 220/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Tree nuts, Dairy, Eggs, Wheat

This frangipane swaps traditional almonds for ground pistachios, yielding a vivid green filling with a rich, buttery flavor and soft, custardy crumb once baked. Spread it into a tart shell beneath sliced pears or spoon it into pastries before baking for a nutty, aromatic filling. It comes together quickly in one bowl and bakes until golden and set.

Ingredients

  • 1 cup shelled pistachios, finely ground
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Method

  1. In a food processor, pulse the shelled pistachios until finely ground, but stop before they turn into a paste.

  2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.

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

  4. Stir in the ground pistachios, flour, vanilla extract, almond extract, and salt until the mixture is smooth and well combined.

  5. Use the frangipane immediately as a filling for tarts or pastries, or transfer to an airtight container and refrigerate until ready to use.

Rate this recipe

★ 3.8 (1)

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    Pistachio Frangipane

    This frangipane swaps traditional almonds for ground pistachios, yielding a vivid green filling with a rich, buttery flavor and soft, custardy crumb once baked. Spread it into a tart shell beneath sliced pears or spoon it into pastries before baking for a nutty, aromatic filling. It comes together quickly in one bowl and bakes until golden and set.

    15 min 16 oz 220 cal

    Ingredients

    • 1 cup shelled pistachios, finely ground
    • 1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 2 tablespoons all-purpose flour
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1/8 teaspoon salt

    Method

    1. 1

      In a food processor, pulse the shelled pistachios until finely ground, but stop before they turn into a paste.

    2. 2

      In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.

    3. 3

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

    4. 4

      Stir in the ground pistachios, flour, vanilla extract, almond extract, and salt until the mixture is smooth and well combined.

    5. 5

      Use the frangipane immediately as a filling for tarts or pastries, or transfer to an airtight container and refrigerate until ready to use.