Prep Time:
10 mins
Total Time:
10 mins
Servings:
4
Yield:
1 cup
Ingredients
Directions
Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
Use at once or fill in an airtight container and refrigerate to use the same day.
Cook's Notes:
You can use finely ground almonds in place of almond meal.
This contains raw egg so it should not be consumed raw but used only for baking.
Frangipane will firm up after cooling. If you want to use it to pipe it onto a cake with a pastry bag and it is too soft, chill it for about 1 hour, or until it has the right consistency.
Nutrition Facts (per serving)
| 209 | Calories |
| 13g | Fat |
| 18g | Carbs |
| 7g | Protein |
