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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My easy frangipane recipe brings a touch of bakery magic to your kitchen. With just a few simple ingredients, you’ll create a silky, almond-rich filling that transforms everyday pastries into irresistible, show-stopping desserts.
- Simple & Quick: Comes together in minutes with basic pantry ingredients.
- Versatile: Perfect for croissants, fruit tarts, galettes, and French desserts.
- Rich Flavor: Adds a sweet, nutty depth to any pastry or dessert.
- Make Ahead Friendly: Stores well in the refrigerator or freezer for future baking.
I find the flavor of almonds so wonderfully moreish — whether in a tart or a warm, flaky croissant, I simply can’t get enough. If you’re planning to make a dessert using frangipane, feel free to prepare it a few days in advance. Not only will this make assembling your dessert so much faster, but the flavor will also become even more concentrated over time. Chilling the mixture makes it easier to work with, and any extra can be frozen for up to 8 weeks so you’re always ready for some last-minute baking magic.
This recipe is part of my Bold Baking Basics series where I show you how to make basic ingredients like How to Make Pie Crust or How To Make Almond Flour to help you be a successful baker. Like those recipes, 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.
Bold Bakers Loved This!
“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!” — Beena G.
“This is the 2nd recipe I’ve made and it was awesome!!!!I used this to make the filling for almond croissants and it was really good.” — Sydney
“Easy recipe and so tasty!” — Corrine
IMPORTANT NOTE: This recipe was improved and updated on 10/16/2025, to include a NEW tutorial video, NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, what to sue fragipane in, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Frangipane?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Frangipane
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What to Use Frangipane in
- FAQs
- More Almond Recipes
What is Frangipane?
Frangipane is a luscious almond-flavored filling used in a variety of pastries and desserts. Smooth, sweet, and nutty, it adds richness and depth to tarts, galettes, and other baked treats.
- Also Called Almond Cream: Often referred to as almond cream, especially in tarts and pastries.
- Key Ingredients: Made from butter, sugar, eggs, almond flour (or ground almonds), and a touch of flour.
- Versatile Use: Perfect for tarts, croissants, fruit galettes, and many classic European desserts.
- Texture & Flavor: Silky, creamy, and nutty — elevates any pastry with a decadent almond taste.
- Make Ahead Friendly: Can be chilled or frozen for easy future use.
- A Bit of History: Frangipane dates back to Renaissance Italy and France, where it became a staple in elegant European desserts.
Tools You Need
Key Ingredients
Butter
- Provides richness, moisture, and a creamy texture to the frangipane.
- Substitute: Unsalted butter can be used if the recipe calls for salted, or a high-quality margarine in a pinch (flavor may differ slightly).
Sugar
- Sweetens the frangipane and helps create a tender texture.
- Substitute: Granulated sugar (also know as “white sugar) is best, but coconut sugar or caster sugar can work; adjust for sweetness if needed.
Almond Flour / Almond Meal
- Gives the signature almond flavor and structure to the filling.
- Substitute: Ground almonds work fine; for a nut-free version, cashew flour can be used, though flavor will differ.
All-Purpose Flour
- Stabilizes the frangipane and helps it hold its shape during baking.
- Substitute: Gluten-free flour blends can be used for a gluten-free version.
Eggs
- Bind the ingredients together and provide structure and richness.
- Substitute: Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or chia eggs can work, though texture may differ slightly.
Almond Extract
- Pure almond extract enhances the almond flavor and aroma, giving frangipane its signature taste.
- Substitute:Vanilla extract can be used in smaller amounts, but it won’t provide the same nutty depth.
How to Make Frangipane
- Add the wet ingredients: In a large bowl, add the melted butter and sugar.
- Incorporate the dry ingredients: Stir in the almond flour, all-purpose flour, eggs, and almond extract, and whisk to combine.
- Chill before using: Chill for a minimum of 2 hours before using in any of my recipes like my Rustic Summer Fruit Galette.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Choose your almond flour: You can use either blanched or unblanched almond flour for this recipe, or almond meal. The taste will be the same!
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for a smoother, creamier frangipane.
- Add flavor boosters: Don’t be shy with the almond extract! You can also experiment with a splash of rum, vanilla, or a hint of citrus zest for extra depth.
- Mix gently: Stir just until combined to avoid a dense texture.
- Chill before using: Refrigerate your frangipane for at least 2 hours. This makes it easier to work with and lets the flavors meld.
- Enhance with salted butter: Use salted butter for that extra bit of flavor!
- Freeze for later: Freeze any extra frangipane for up to 8 weeks, or vacuum seal to extend its shelf life in the fridge or freezer.
Make Ahead and Storage Instructions
- Chill before using: Prepare your frangipane up to a few days in advance. Chilling makes it easier to handle and allows the flavors to become more concentrated.
- Refrigerate: Store in an airtight container in the fridge for up to 7 days.
- Freeze for later: Freeze any extra frangipane for up to 8 weeks. Vacuum sealing helps extend its shelf life and keeps it fresh.
- Thaw properly: To thaw frozen frangipane, move it from the freezer to the fridge and let it thaw overnight. Bring it to room temperature and give it a gentle stir before using.
What to Use Frangipane In
Frangipane is an incredibly versatile almond filling that adds richness and flavor to a variety of desserts. Here are some ideas:
- Tarts: Classic Bakewell Tart, Pear & Almond Tart, or any fruit tart. Try Elegant Pear & Frangipane Tart or Gluten-Free Cherry & Almond Tart.
- Galettes: Rustic summer fruit galettes or seasonal fruit galettes, like Rustic Summer Fruit Galette.
- Pastries: Almond croissants, Danish pastries, and puff pastry treats. For a festive treat, try Galette des Rois (King Cake).
- Specialty Cakes: Layer cakes or tarts with frangipane and chocolate, such as Pear & Chocolate Frangipane Tart.
- Other Uses: Spread on cookies, used as a filling for macarons, or baked into muffins for an almond twist.
FAQs
What’s the difference between almond flour, almond meal, and ground almonds?
Almond flour, almond meal, and ground almonds are very similar, but there are subtle differences that can affect texture and appearance in your baking.
- Almond Flour: Finely ground whole almonds, usually blanched (skins removed). It creates a light, smooth texture in frangipane and other desserts.
- Almond Meal: Can be blanched or unblanched, slightly coarser than almond flour. Using unblanched almond meal may give your frangipane a bit more color but won’t change the flavor much.
- Ground Almonds: Simply almonds pulsed in a food processor or blender to a flour-like texture. You can use toasted or raw almonds, and it works well as a substitute for almond flour or meal.
Can I adjust the flavor?
Definitely! Boost the flavor with extra almond extract, a splash of liqueur, or a touch of citrus zest for a unique twist.
Is frangipane gluten-free?
The traditional recipe uses a small amount of all-purpose flour, but you can substitute gluten-free flour to make it fully gluten-free.
Can I double the recipe?
Yes, frangipane scales well. Just make sure to mix gently to avoid overworking the eggs and butter.
More Almond Recipes
- Easy Homemade Marzipan (Almond Paste)
- How to Make Almond Butter
- How to Make Almond Flour
- How to Make Almond Milk
- Easy Almond Flour Baking Mix Recipe
IMPORTANT NOTE: This recipe was improved and updated on 10/16/2025, to include a NEW tutorial video, NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, what to sue fragipane in, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
How to Make Frangipane
Ingredients
- ¾ cup (6 oz/170 g) butter , melted
- ¾ cup (6 oz/170 g) granulated sugar
- 1½ cups (6 oz/170 g) almond flour
- 3 tablespoons all-purpose flour
- 2 large eggs , at room temperature
- 1½ teaspoons almond extract
Instructions
- In a large bowl, add the melted butter, sugar, almond flour, all-purpose flour, eggs, and almond extract and whisk to combine.
- Chill for a minimum of 2 hours before using in any of my recipes like my Rustic Summer Fruit Galette.
- Store in an airtight container in the fridge for 7 days or freeze for up to 8 weeks.
Recipe Notes
- Choose your almond flour: You can use either blanched or unblanched almond flour for this recipe, or almond meal. The taste will be the same!
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for a smoother, creamier frangipane.
- Add flavor boosters: Don’t be shy with the almond extract! You can also experiment with a splash of rum, vanilla, or a hint of citrus zest for extra depth.
- Mix gently: Stir just until combined to avoid a dense texture.
- Chill before using: Refrigerate your frangipane for at least 2 hours. This makes it easier to work with and lets the flavors meld.
- Enhance with salted butter: Use salted butter for that extra bit of flavor!
- Freeze for later: Freeze any extra frangipane for up to 8 weeks, or vacuum seal to extend its shelf life in the fridge or freezer.
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 »
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?
Dear Gemma, I am in the middle of making this recipe, the frangipane is chilling. I came to check out the comments for any tips and I was shocked to see how many negative comments it had. You absolutely don’t deserve this, so I am taking the time to thank you to giving your recipes and encourage you to ignore them. This is a free recipe, and exactly what I was looking for. I know that frangipane is a combo of the two other creams, but I wanted a short cut because I am busy so thank you again!
Screen shot it then copy it down to keep its not difficult!
This is not frangipane. Frangipane is a combination of pastry cream (crème pâtissière) and almond cream (crème d’amandes). This is closer to almond cream except that you would not make almond cream with melted butter but with creamed butter (beurre pommade) and you would not use flour. I am sure this is great, but it’s not frangipane.
You should add how to cook it too if using it on ready made pastry
cases
Do you have to bake with it? Or can you use it cold, as having raw eggs in it?
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!
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!
Would it be possible to substitute a different nut and different flavoring in this recipe? I’m allergic to almonds.