👩🍳 Instructions
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1
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a stand mixer fitted with the paddle attachment (or a hand mixer). Beat on medium speed for 3-5 minutes, until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
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2
Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and almond extract (if using). Continue to beat until the mixture is smooth and well emulsified.
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3
In a separate small bowl, whisk together the almond flour, all-purpose flour, and a pinch of salt to combine evenly.
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4
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until just combined and no streaks of flour remain. Be careful not to overmix.
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5
Your frangipane is now ready to use in your favorite tart, pastry, or other dessert recipes. It should be thick, smooth, and easily spreadable.
💡 Notes
Store leftover frangipane in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 1 month. Bring to room temperature and stir well before using. For a slightly looser consistency, add a tablespoon or two of milk or cream if needed.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
6g
Total Fat
28g
Saturated Fat
13g
Carbs
20g
Fiber
2g
Sugar
17g
Sodium
50mg
Cholesterol
100mg
