A dive into almond frangipane

I'm pretty nuts about this almond filling.

If you’re an almond lover, this week’s email is for you!

If you’re not familiar with almond frangipane, it is a creamy filling made of almond flour, eggs, butter, and sugar. It’s so versatile and really easy to make, too. It freezes well, so you can make it in advance and have it ready to go for future baking. It’s used in tarts, almond croissants, cakes, galettes and more!

The almond taste is usually brought out even more with almond extract. That flavour brings me right back to my childhood in Belgium. My mum would make frangipane taart which was an almond cake, and my dad made marsepein balletjes (little marzipan balls rolled cocoa powder). We brought special almond extract to NZ from Belgium, and it was so strong it would make the whole pantry smell of almonds if you didn’t close the lid properly. Nowadays, anything with almond extract is like walking back down memory lane.

Almond Frangipane

This makes about one heaped cup of frangipane.

• 115g (1/2 cup) unsalted butter, room temperature

• 100g (1/2 cup) granulated sugar

• 100g (1 cup) almond flour

• 2 large eggs

• 1 Tablespoon all-purpose flour

• 1/2 tsp almond extract

• 1/4 tsp salt

Combine sugar and butter in a mixing bowl. Beat with an electric mixer until it’s light and fluffy.

Add the almond flour, eggs, flour, almond extract, and salt and beat together until combined. This can store in the fridge for up to a week, or be frozen for up to 3 months.

Recipes with Frangipane

Almond Sweet Rolls

Soft and fluffy almond sweet rolls with a creamy frangipane filling and cream cheese frosting.

Pear Frangipane Galette

This pear galette recipe is a rustic free-form pie with a buttery crust, frangipane filling, and juicy pears. It makes a perfect fall dessert. The taste is like a pie, with a little more crunch from the exposed pastry.

An Extra Bite

If you’re a free subscriber to my Recipe Newsletter, you’ll continue to receive a free recipe emailed weekly. I also have an “Extra Bite" monthly subscription plan for those who crave a bit more! This gives you continuous access to all the recipes in my growing archives—ad-free, plus bonus recipes.

Thank you so much to those who support this newsletter through a paid subscription. I’m sharing one more frangipane recipe for this week's extra bite - Apple Frangipane Cake. It has a soft vanilla cake base, swirled with frangipane and topped with apples.