How to Make Frangipane
Prep Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 10 mins
My easy frangipane recipe is a versatile almond filling for croissants, tarts, and pastries, elevating any dessert with rich, nutty flavors.
Course:
Dessert, Ingredient
Cuisine:
French
Servings: 2 cups
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.