My Go-To All-Purpose Almond Spread For Desserts!
Frangipane is a creamy almond filling or base layer used in baking. It’s made from butter, sugar, eggs, and some type of ground almonds. I use almond flour (though almond meal works great too!), but some recipes call for almond paste instead.
Just as there are endless recipes for pie and tarts and pastries, so too are there a number of different ways to make homemade frangipane. Trust me when we say that all almond lovers will adore its robust, yet delicate almond flavor.
Why this recipe works
- Make-ahead and freezer friendly! Frangipane can be made and stored in a refrigerator 5 days in advance or frozen for up to 1 month. Thaw overnight in a refrigerator before using.
- It’s naturally gluten-free!
- It can be enjoyed in tarts, galettes, and many other almond-flavored desserts! Don’t sleep on making almond croissants at home, they’re seriously very simple!
Be sure to check out our summer strawberry galette recipe so you can put that homemade frangipane to good use, or try this Tender Almond Ricotta Cake (it happens to be my personal favorite dessert of all time!).
Ingredient Notes
Frangipane is made simply by creaming together unsalted butter, eggs, almond flour, sugar, and almond extract (some recipes also call for vanilla extract). I like to add a pinch of Kosher salt to season everything.
Make sure all the ingredients are room temperature — this will ensure the texture of the almond cream is smooth, and completely luscious.
Can Frangipane Be Made In A Stand Mixer?
Yes! Place all ingredients in the bowl of a stand mixer fitted with paddle attachment. Cream everything together on medium speed until smooth. Alternatively, you can make this in a food processor (just be careful not to over mix). Both instructions are included in the recipe card below.
Can I Use Almond Paste Instead?
Yes, but the texture of the frangipane will be looser (and creamier!) if you use almond meal or almond flour.
Different Uses For Frangipane
The most common use for frangipane is as a creamy base for other tarts and galettes. Below, we’ve spread a thin layer of frangipane before spooning on some sweet summer strawberries for our strawberry galette.
Here are some classic recipes that traditionally use almond cream:
- Bakewell tart (a British staple!)
- Cherry frangipane tart
- Galette des rois
It is also delicious when spread into a thin layer on top of puff pastry. Try topping it with whatever fresh fruit is in season! Just don’t consume it raw, as it has raw eggs in it and needs to be baked to be safe to eat.
Frangipane and Marzipan: Are They The Same?
While they are both creams made from ground almonds, they are quite different. Frangipane is used as a filling, while marzipan has a more candy-like texture and can be molded to coat or shape cakes and cookies.
Can You Make Frangipane With Other Nuts?
Yes! Feel free to experiment with ground hazelnuts, walnuts, or pistachios! It won’t be the classic almond flavor, but it will still be completely delicious.
How Much Does This Recipe Yield?
This will make enough for one large tart or several mini tartlets.
With a prep time of just 5 minutes, you’ll find yourself coming up with all kinds of excuses to make this sweet, nutty almond cream again and again.
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More Almond Recipes To Try
Impossibly Tender Almond Ricotta Cake (Gluten-Free) Oven-Baked French Toast with Buttery Brioche Rich & Moist Lemon Ricotta Pound Cake Blueberry Coconut Almond Overnight Oats 5-Minute Whipped Ricotta Cream (Sugar-Free!) Creamy Cherry Clafoutis with Crisp Edges (Custardy French Cake)
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What Is Frangipane? (Easy One Bowl Recipe)
Equipment
Ingredients
- ½ cup (60g) almond flour or finely ground almond meal
- 3 Tbsp (40g) granulated sugar
- 2 Tbsp (28g) unsalted butter room temperature
- pinch of Kosher salt
- 1 large egg room temperature
- 1 tsp almond extract or you can use bourbon
Instructions
- Make the frangipane. In the bowl of a stand mixer, place ½ cup (60g) almond flour, 3 Tbsp (40g) sugar, 2 Tbsp (28g) unsalted butter, and a pinch of kosher salt. Beat on medium speed until well combined, about 2 minutes. Add 1 egg and 1 tsp almond extract, then beat on medium to medium-high speed until light and fluffy, about 2 minutes more. Alternatively, can be mixed with a handheld mixer. Refrigerate until needed.
Notes
- This recipe makes enough filling for 1 tart. See strawberry galette recipe for more info.
- Frangipane can be made and stored in a refrigerator 5 days in advance or frozen for up to 1 month. Thaw overnight in a refrigerator before using.
- Frangipane ingredients should be room temperature.
Nutrition
Photography by: Cambrea of Cambrea Bakes
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