Homemade Ingredients

How to Make Homemade Frangipane

4.88 from 8 votes
My Homemade Frangipane recipe sure sounds fancy, but it couldn't be easier to make — and is the perfect addition to fruit galettes and is used in a lot of European and French desserts. 
Frangipane in a bowl with a gold spoon.

Hi Bold Bakers!

A great frangipane recipe is something that every baker should have in their back pocket. For the unfamiliar, is a sweet almond-flavored custard used in a variety of ways including in cakes and pastries such as the bakewell tart, pear & almond tart, fruit tarts, etc. it is used in a lot of European and French desserts. 

It is delightfully nutty and sweet and really adds an incredible richness to desserts like tarts and pastries. I use it in my Rustic Summer Fruit Galette, and I have a few more recipes coming up that call for frangipane that I can’t wait to share with you! 

Frangipane is a great building block for bakers, and it is very simple to make. You can make it using a stand mixer, a food processor, or even by hand. 

What Is Frangipane?

Frangipane sounds a lot fancier than it is — it’s actually super easy to make and requires just a few ingredients. Sometimes called frangipane cream, it is essentially an almond filling made of butter, eggs, ground almonds, sugar, and flour.

The Difference Between Almond Flour, Almond Meal, And Ground Almonds

All three of these things are the same, with just a minor difference. Ground almonds, which you can grind yourself in a food processor or blender and use in this recipe (be sure to use frozen, either toasted or untoasted, almonds if you are doing this!), are simply almonds that have been pulsed to a flour-like texture.

Ground almonds are also known as almond flour and almond meal. Really, there’s no difference, but almond flour tends to be more finely ground than almond meal. Also, while most almond flours are blanched, which means their skins have been removed, an almond meal can be blanched or unblanched. Skins on or not, it doesn’t affect the taste of your final product, but using unblanched almond meal may add a little more color to your frangipane. 

You ever use a word so many times you begin to question if it’s a real word or spelled correctly? Almond… almond… almond…

A bowl of fresh frangipane, made with almonds.

What You Need To Make Homemade Frangipane

How To Make Homemade Frangipane

Homemade frangipane is a cinch to make and adds such incredible flavor to desserts that call for it! Here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Either in a microwave or over a bain-marie, melt the butter in a heatproof bowl. 
  2. Stir in the sugar, almond flour, flour, eggs, and almond extract.
  3. Chill for at least 2 hours before using it!

Gemma’s Pro Chef Tips For Making Homemade Frangipane

  • You can use either blanched or unblanched almond flour for this recipe, or almond meal. The taste will be the same!
  • Freeze it! This recipe can be frozen for up to 8 weeks.
  • Vacuum seal it to extend its shelf life in the fridge or freezer.
  • Don’t be shy with the almond extract! I’m a huge fan, and I think being a little liberal with it makes this frangipane taste even better.
  • Use salted butter for that extra bit of flavor!

How Do I Store Homemade Frangipane?

Homemade frangipane can be kept in the refrigerator for up to 7 days or in the freezer for up to 8 weeks. Be sure to use it in my Rustic Summer Fruit Galette recipe, and keep an eye out for more frangipane desserts coming soon! 

Make More Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Homemade Frangipane Recipe

4.88 from 8 votes
My Homemade Frangipane recipe sure sounds fancy, but it couldn't be easier to make — and is the perfect addition to fruit galettes and is used in a lot of European and French desserts. 
Author: Gemma Stafford
Servings: 2 cups
Prep Time 20 mins
Chilling 2 hrs
My Homemade Frangipane recipe sure sounds fancy, but it couldn't be easier to make — and is the perfect addition to fruit galettes and is used in a lot of European and French desserts. 
Author: Gemma Stafford
Servings: 2 cups

Ingredients

  • ¾ cup (6oz/170g) butter
  • ¾ cup (6oz/170g) granulated sugar
  • 1 ½ cup (6oz/170g) almond meal (almond flour)
  • 3 tablespoons all-purpose flour
  • 2 large eggs
  • 1 ½ teaspoons almond extract

Instructions

  • In a heatproof bowl melt the butter either in the microwave or over a ban-Marie.
  • Stir in the sugar, almond flour, flour, eggs, and almond extract.
  • Chill for a minimum of 2 hours before using in any of my recipes like my Rustic Summer Fruit Galette. Keep it in the fridge for 7 days or freeze for up to 8 weeks.

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Shay
Shay
2 months ago

i am going to say this as nice as possible. I give up on this website. It’s obvious you wanna get clicks so if you watch a video on youtube you have to come to the website go get the recipe.. Then when you get to website while I understand you need to pay bills and make a living but the ads are overwhelming and that creates a problem because you can’t print recipes on here. No print button like all other recipe blogs. If there is one I missed it. Then no “notify me” if someone replies to my… Read more »

Diana
Diana
2 months ago

By total coincidence I bought some almond flour yesterday. I would love to make some Italian Tri-Color cookies.Can I use the frangipani to make the cookies? I haven’t found a recipe that uses it.

Barbara
Barbara
2 months ago

Do you have to bake with it? Or can you use it cold, as having raw eggs in it?

Julia Southorn
22 days ago

Hi Gemma. I haven’t been able to get hold of almond essence or extract. Will it be terribly flavourless without?

1 month ago

I made this and it was delicious. Used a ready made shortcrust pastry shell. Made a Berry compote as I only had frozen fruit. Thank you so much for sharing!

Ken Budd
2 months ago

Correction on line 3 of your recipe list “1 1/2 cups” is “12 oz” almond meal or almond flour?!

Trisha
2 months ago

You’re right, this does sound easy enough. I do want to make sure I understand though, the eggs are not cooked, they are raw? I’m assuming then, that this should be baked before consuming? Thanks for the great recipes Gemma!

Lenile Sargent
2 months ago

What could you use to substitute for the eggs and butter?

cheryl smith
2 months ago

This sounds delicious. One question regarding the eggs, do you cook them in the bain mar?

Carol
Carol
2 months ago

Hi Gemma, can this be made vegan (eggless)?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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