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.

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Prep Time: 10

Total Time: 1 10

Servings: servings

Ingredients

169 g unsalted butter softened, 3/4 cup
150 g granulated sugar 3/4 cup
2 large eggs room temperature
1 ½ teaspoon pure almond extract
150 g almond flour about 1 1/2 cups
32 g all-purpose flour 4 Tablespoons

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.

Nutrition