Almond Frangipane Recipes

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ALMOND FRANGIPANE



Almond Frangipane image

Use this recipe when making our Sugar Plum Tart.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1 cup whole blanched almonds, toasted and cooled
1/2 cup plus 3 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, softened
1 large egg, plus 1 large egg yolk, room temperature
2 teaspoons all-purpose flour
1/2 vanilla bean, halved lengthwise and seeds scraped to loosen
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Process nuts with 3 tablespoons sugar in a food processor until finely ground.
  • Put butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add egg and yolk; mix 2 minutes. Add nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
  • Refrigerate in an airtight container until ready to use, up to 3 days.

FRANGIPANE: ALMOND CREAM



Frangipane: Almond Cream image

Frangipane is a classic almond cream made of sugar, butter, almond flour, and vanilla; it's used as a filling for tarts, cakes, and pastries.

Provided by Rebecca Franklin

Categories     Dessert     Ingredient

Time 5m

Number Of Ingredients 6

3 tablespoons butter (softened)
1/4 cup granulated sugar
1/2 cup ground almond meal
1 egg
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour

Steps:

  • When you are ready to use it, fill your pastries, tart, or tartlets and bake.

Nutrition Facts : Calories 932 kcal, Carbohydrate 69 g, Cholesterol 278 mg, Fiber 7 g, Protein 19 g, SaturatedFat 26 g, Sodium 346 mg, Sugar 53 g, Fat 67 g, ServingSize 2/3 cup (1 serving), UnsaturatedFat 0 g

BLUEBERRY ALMOND TART WITH FRANGIPANE



Blueberry Almond Tart With Frangipane image

This lovely tart comes from the wonderful breakfast and brunch cookbook, Morning Glories by Donna Leahy. When I made this I used coconut macaroons and then when I went back and looked at the title, I realized she intended for the recipe to use almond macaroons - oops! Anyway, it was still really good. Next time I'll use almond macaroons; I'll also add a bit of cinnamon to the blueberry filling.

Provided by pattikay in L.A.

Categories     Tarts

Time 1h5m

Yield 1 tart

Number Of Ingredients 20

3/4 cup milk
2 teaspoons vanilla
1/2 cup flour
1/2 cup sugar
2 beaten egg yolks
1/3 cup crushed almond macaroon
2 tablespoons butter, softened
1/2 lb butter
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon grated lemon zest
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/3 cup flour
1 1/2 tablespoons cornstarch
3 cups blueberries (about 1 lb)
1 teaspoon lemon juice
2 tablespoons butter
1/4 cup powdered sugar

Steps:

  • Frangipane:.
  • in a medium saucepan, bring the milk and vanilla to a boil. Set aside.
  • In another saucepan, combine the flour, sugar, and beaten egg yolks.
  • Gradually add the hot milk till combined.
  • Cook slowly over low heat, stirring constantly, till cream thickens.
  • (at this point, I put it through a strainer to get rid of any cooked-egg lumps).
  • Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature.
  • Crust:.
  • Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth.
  • Add the flour and baking powder and mix well.
  • Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later).
  • Filling:.
  • in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly.
  • Assembly:.
  • spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
  • Pour in the blueberry mixture and dot the top with 2 T of butter.
  • On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour).
  • Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough.
  • Bake for 40 minutes or till lightly browned.
  • Dust with powdered sugar and serve warm.

Nutrition Facts : Calories 5266.6, Fat 250.3, SaturatedFat 153.6, Cholesterol 1013.4, Sodium 2298.4, Carbohydrate 711.7, Fiber 21.2, Sugar 375.6, Protein 56.4

FRANGIPANE FILLING



Frangipane Filling image

Frangipane, an almond-flavored filling, was named after the 16th-century Marquis Muzio Frangipani, who invented a bitter-almond scent for perfuming gloves. Parisian pastry chefs were so enthusiastic, they created their own edible version.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
4 1/2 ounces (1 cup) finely ground blanched almonds
1 tablespoon dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour

Steps:

  • Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.

FRANGIPANE



Frangipane image

Provided by Joanne Chang

Categories     Nut     Tree Nut     Almond

Yield Makes about 1 3/4 cups/390 g

Number Of Ingredients 9

2/3 cup/100 g whole blanched almonds, 3/4 cup plus 2 tbsp/100 g sliced blanched almonds, or 1 cup/100 g almond flour
1/2 cup/115 g unsalted butter, at room temperature
1/2 cup/100 g granulated sugar
2 large eggs
4 tsp all-purpose flour
1/8 tsp vanilla extract
Pinch of kosher salt
Special Equipment
food processor if using whole or sliced nuts, stand mixer with paddle attachment or handheld mixer (optional)

Steps:

  • 1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
  • 2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
  • 3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.

ALMOND FRANGIPANE



Almond Frangipane image

Frangipane, an almond-flovored paste, is a classic filling for tarts, such as the Sugar Plum Tart on page 462.

Yield makes 2 cups

Number Of Ingredients 7

1 cup whole blanched almonds, toasted and cooled
1/2 cup plus 3 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, softened
1 large egg plus 1 large egg yolk, room temperature
2 teaspoons all-purpose flour
1/2 vanilla bean, halved lengthwise and seeds scraped
1/4 teaspoon salt

Steps:

  • Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
  • Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
  • Refrigerate in an airtight container until ready to use, up to 3 days.

QUICK AND EASY FRANGIPANE



Quick and Easy Frangipane image

In this shortcut, no-cook frangipane version, you skip the pastry cream and make frangipane with only butter, sugar, eggs, and almonds. If you don't use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.

Provided by nch

Time 10m

Yield 4

Number Of Ingredients 7

¼ cup white sugar
3 tablespoons unsalted butter, softened
½ cup almond meal
1 large egg, lightly beaten
1 tablespoon all-purpose flour
½ teaspoon vanilla extract, or to taste
⅛ teaspoon almond extract, or to taste

Steps:

  • Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
  • Use at once or fill in an airtight container and refrigerate to use the same day.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 69.4 mg, Fat 12.5 g, Fiber 0.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 19.8 mg, Sugar 12.7 g

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