# Frangipane (Almond Cream)

By Willy Bear · 2026-10-13 · https://ricottabear.com/frangipane


Five minutes, one bowl: the soft almond cream that goes inside almond croissants, tarts and bostock.

## The story

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: Frangipane (Almond Cream)

A quick almond cream of butter, sugar, almond flour and egg for almond croissants, tarts and bostock. Makes about 1 3/4 cups.

> Status: UNTESTED. The author has not made this yet; quantities and timings may change.

- Makes: 8 servings (about 1 3/4 cups)
- Prep: 5 min
- Bake: 0 min
- Total: 5 min

### Ingredients

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

### Method

1. **Cream.** Beat the butter, sugar and salt together until pale and fluffy, about a minute on medium speed.
2. **Finish.** Add both flours, the egg and the almond flavoring and mix until just combined.
3. **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.