My Go-To All-Purpose Almond Spread For Desserts!
If you’ve ever bitten into a bakery galette or almond tart and wondered what made the filling so luscious, the answer is almost always frangipane. It’s a creamy almond filling made from just a handful of pantry staples—almond flour, butter, sugar, egg, and almond extract—and it’s far simpler to make than its fancy French name suggests. One bowl, five minutes, and you’ve got the building block for dozens of desserts. Bonus? It’s naturally gluten-free.
I keep a batch in my fridge whenever I know I’ll be baking, because it makes everything feel a little more special. Spread it under fruit in a galette, spoon it into tartlet shells, or tuck it into flaky almond croissants—it does the heavy lifting while you take the credit.
Ingredient Notes
Frangipane is made simply by creaming together unsalted butter, eggs, almond flour, sugar, and almond extract (and sometimes vanilla extract). A pinch of kosher salt really brings out the natural almond flavor!
If you don’t have almond flour or almond meal, you can use almond paste, however the texture won’t be as creamy.
Making Frangipane In A Stand Mixer
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.
Different Uses For Frangipane
The most common use for frangipane is as a creamy base for other tarts and galettes. This filling stars in my flaky almond puff pastry croissants as well as this fresh strawberry galette.
For more recipes that traditionally use almond cream, try a Bakewell tart (a British staple!), anything baked with cherries, or a classic Galette des rois.
Quick reminder that homemade frangipane has raw eggs and needs to be baked to be safe to eat.
Frangipane and Marzipan: Are They The Same?
While they’re 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.
Feel free to experiment with other nuts. Though the flavor won’t be the same, things like ground hazelnuts, walnuts, or pistachios are all fantastic.
This recipe 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. Please leave feedback below if you give it a try!
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The Ultimate Homemade 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
- Yield: Enough filling for 1 tart (see strawberry galette recipe for details).
- Make ahead & storage: Frangipane keeps refrigerated up to 5 days or frozen up to 1 month. Thaw overnight before using.
- Tip: Use room-temperature ingredients for best texture.
Nutrition
Photography by: Cambrea of Cambrea Bakes
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