Frangipane

Prep: 15 mins

Cook: 0 mins

Difficulty: Intermediate

Servings: 4 Servings

Beyond its traditional uses, frangipane is wonderful simply slathered on thick-sliced bread, topped with fruit, and baked for a fun morning toast. Or slather it on puff pastry or galette dough before piling in fresh fruit when making a simple tart. A few spoonfuls are also lovely lightly folded into muffin or quick bread batter, as well as baked oatmeal, before they head to the oven.

Ingredients

6 tablespoons unsalted butter
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 1/4 cups almond flour or meal
1/4 teaspoon kosher salt

Instructions

Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes.
Add 1/3 cup granulated sugar to the bowl of softened butter and beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula. With the mixer on low, add 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second.
Scrape down the sides of the bowl again. Add1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using and beat on medium speed until just combined, about 1 minute. It will look curdled, but that’s okay.
Add 1 1/4 cups almond flour and 1/4 teaspoon kosher salt and beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until combined and smooth.