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Almond frangipane
Reviews: 198
Ingredients:
-
Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart
- 1 cup whole blanched almonds, toasted and cooled
- 1 / 2 cup plus 3 tablespoons sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 large egg plus 1 large egg yolk, room temperature
- 2 teaspoons all-purpose flour
- 1 / 2 vanilla bean, halved lengthwise and seeds scraped
- 1 / 4 teaspoon salt
How to make
Almond frangipane
Almond frangipane
- Preheat the oven to 375F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
- Put the butter and remaining 1 / 2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
- Refrigerate in an airtight container until ready to use, up to 3 days.
Comments for
Almond frangipane
Almond frangipane
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