Homemade Frangipane
Homemade Frangipane may sound fancy, but it couldn’t be easier to make! This sweet and nutty mixture adds depth of flavor and a rich texture to so many different baked treats! Use it for fruit galettes and other pastries! I love using Frangipane for my homemade croissants.
Ingredients
Scale
- 3/4 cup salted butter, softened
- 3/4 granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon pure almond extract
- 1 1/2 cups almond flour
- 4 Tablespoon all-purpose flour
Instructions
- In the bowl of an electric mixer, cream together the butter and sugar until fluffy, about 2 minutes.
- Add the eggs and almond extract and beat until fully combined.
- Add the almond flour and all-purpose flour and mix until fully incorporated and smooth.
- Chill in the refrigerator for one hour before using.
Notes
- Use almond meal as a replacement for almond flour. Almond meal can be made by pulsing whole almonds in a food processor until it becomes a fine flour. Almond meal will have a slightly different color as almond flour since it has the almond skins in it. Almond meal will also have a coarser texture than almond flour.
- Store Frangipane in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
- Use Frangipane as a filling for almond croissants, fruit galettes, tarts and other pastries.
Find it online: https://thatbreadlady.com/how-to-make-homemade-frangipane/