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Homemade Ingredients

How to Make Homemade Frangipane

4.78 from 22 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.

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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 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

4.78 from 22 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 wheat flour - or - all-purpose GF 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
1 year 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 »

Debra
Debra
10 months ago

A lot of complaining going on here ladies. I don’t have any problem seeing and/or printing these recipes. Maybe just a little effort on your part might help?

Harleyspringerspaniel1
Harleyspringerspaniel1
1 year ago

Screen shot it then copy it down to keep its not difficult!

Tina Swatton
Tina Swatton
1 year ago

You should add how to cook it too if using it on ready made pastry
cases

Barbara
Barbara
1 year ago

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

Trisha
Trisha
1 year 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!

Carole
Carole
3 months ago

What should I use to substitute the eggs for someone with egg allergy?

Beena Gosine
Beena Gosine
1 year 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!

Diana
Diana
1 year 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.

Ken Budd
Ken Budd
1 year ago

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

This Recipe Made By Bold Bakers

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Beena Gosine

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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