Frangipane with Almond Paste

Frangipane with Almond Paste


  • 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


  • 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.


Makes approximately 1 ½ cups