Frangipane is butter, sugar, almond flour and an egg beaten together into a soft cream that bakes up golden, nutty and just set. It fills tart shells, gets piped into croissant dough before rolling, and spreads over day-old bread or croissants for a second bake. It keeps in the fridge for a week.

King Arthur Baking’s Frangipane (Almond Cream), written out here in my own words.

Recipe by Willy Bear

Prep: 5 min
Total: 5 min
Makes: 8 servings (about 1 3/4 cups)
Level: easy

Recipe originally written in US cups. These are the original measures.

Ingredients

6 tbsp (85 g) unsalted butter, at room temperature
½ cup (99 g) granulated sugar
¼ tsp table salt
1 cup (96 g) almond flour
3 tbsp (23 g) all-purpose flour, or a gluten-free measure-for-measure flour
1 large egg, at room temperature
2 tsp almond extract, or almond emulsion

Equipment

Medium bowl or stand mixer with the paddle

Method

Cream. Beat the butter, sugar and salt together until pale and fluffy, about a minute on medium speed.
Finish. Add both flours, the egg and the almond flavoring and mix until just combined.
Use it. Fill tart shells, pipe it into croissant dough before rolling, or spread it over slices of bostock. Bake it as your recipe says, or until golden brown and smelling nutty.

Storage + make ahead

Keep unbaked frangipane covered in the fridge for up to a week, or freeze it for up to 2 months.

ricottabear.com/frangipane · US measures, metric in brackets

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Frangipane (Almond Cream)