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Frangipane with Almond Paste
Ingredients
½
cup
granulated sugar
1 8-
ounce
package almond paste
8
tablespoons
(1/2 cup) unsalted butter, softened
½
cup
almond flour
1
teaspoon
almond extract
2
large eggs
Instructions
In a food processor, pulse the sugar and almond paste until finely ground. Add remaining ingredients, pulsing until mixture forms a wet 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.
Notes
Makes approximately 1 ½ cups