8oz. almond pasteYou may substitute fine almond flour. See Notes
1oz. sugar
4oz. butter
1oz. cake flour
4oz. whole eggs(whisk 3 eggs together, then weigh out 4 oz. Save the extra for another use)
Instructions
In a mixer bowl fitted with the paddle attachment, mix almond paste (you will probably have to break it into little chunks with your fingers first) with sugar until evenly blended.
Blend in the butter and flour until well combined.
Add the eggs and beat on medium speed until the mixture is smooth.
To use, spread a thin layer in a tart shell, as above, or on puff pastry and bake at 350 degrees until frangipane is puffed and golden brown. This is especially nice with stone fruits: peaches, apricots, nectarines, or cherries. A classic French pairing is with sliced pears.
Notes
If using fine almond flour instead of almond paste to make your frangipane, cream the butter and sugar together first, then cream in the almond flour and flour before adding the eggs.To make gluten free frangipane, substitute your favorite gluten free flour blend for the all purpose flour.***For a sweeter, more custardy almond filling, increase sugar to 8 oz. and flour to 2 oz. Increase eggs to 4 large and mix as above.Nutrionals based on 1/8 of the recipe, or about 2 ounces of almond cream.
To Make Frangipane Without Egg (from Jamie Schler)
5.5 oz fine almond flour
5.5 oz powdered sugar (10x or confectioners sugar)
5.5 oz softened butter
2 teaspoons dark rum
1 teaspoon vanilla extract
Mix all ingredients together until light and fluffy. Use as is or fold together with whipped cream to use as pastry filling or cake filling.