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Ingredients
- 75 g whole almonds (about 1/2 cup)
- 75 g sugar, you can use half granulated sugar and half confectioner’s sugar, or just all granulated sugar (about 1/8 cup granulated plus 1/4 cup confectioner’s, or just 1/3 cup granulated)
- 75 g butter at room temperature
- 1 large egg
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Preheat the oven to 350F (180C).
Spread the almonds evenly on a baking sheet and place them in the oven. Roast them for about 10 minutes, or until slightly toasted and fragrant.
Transfer to a plate and let cool to room temperature.
Put the cooled almonds and the sugar into a food processor and process until fine.
Add the butter and the egg and pulse until well-combined. If you don’t want to use it right away, divide the frangipane into four equal parts, wrap each tightly in plastic. They will keep in the fridge for a couple of days, and up to a month in the freezer.
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