Frangipane with Sliced Almonds

Frangipane with Sliced Almonds


  • 1 cup blanched, sliced almonds, toasted
  • ½ cup plus 4 tablespoons granulated sugar
  • 2 ½ tablespoons all-purpose flour
  • 6 tablespoons unsalted butter, softened
  • 1 large egg plus 1 yolk
  • 2 ½ tablespoons Amaretto or any almond-flavored liqueur


  • In a food processor, pulse the almonds, sugar, and flour until the almonds are finely ground. Add remaining ingredients, pulsing until mixture forms a loose paste.
  • Place frangipane in a bowl covered with plastic wrap, and store in the refrigerator for up to a week and use in your favorite recipes.


Makes approximately 1 ½ cups