A classic French almond cream filling perfect for tarts, pastries, and baked goods. This rich, nutty frangipane combines butter, sugar, almond flour, and extract for a versatile dessert component.

french

Nutrition

Provides healthy fats from almonds and moderate calories, but high in saturated fat and sugar content.

Calories	206 kcal
Energy	863 kJ
Protein	4 g
Total Fat	15 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	5 g
Cholesterol	29 mg
Carbohydrate	16 g
Sugars	12 g
Dietary Fibre	2 g
Sodium	77 mg

*per serving

VegetarianPescatarianHalalKosherShellfish FreeSesame FreeSoy Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Frangipane (Almond Cream)

King Arthur Baking (David Turner)

8

Name: Frangipane (Almond Cream) — Tasty Bites
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Ingredients: 6 tablespoon Unsalted Butter (at room temperature, 85g); 0.5 cup Granulated Sugar (99g); 0.25 teaspoon Table Salt; 1 cup Almond Flour (96g); 3 tablespoon All-purpose Flour (23g, or gluten-free measure for measure flour); 1 large Egg (at room temperature); 2 teaspoon Almond Extract (or almond emulsion)

servings

0

per serve

0

minutes

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Ingredients

6 tablespoon Unsalted Butter at room temperature, 85g

0.5 cup Granulated Sugar 99g

0.25 teaspoon Table Salt

1 cup Almond Flour 96g

3 tablespoon All-purpose Flour 23g, or gluten-free measure for measure flour

1 large Egg at room temperature

2 teaspoon Almond Extract or almond emulsion

Equipment

Stand Mixer

Medium bowl

Instructions

In a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed.

Stir in the flours, egg, and almond flavoring. Mix until just combined.

Use the frangipane as desired: fill tart shells, pipe into croissant dough, top slices of Bostock, or come up with your own way to use this flavorful, nutty filling. Bake the frangipane until it's golden brown and smells nutty.

Store leftover unbaked frangipane in the refrigerator, covered, for up to 1 week or freeze for up to 2 months.