Category: How to Make Frangipane

07/22/09

How to Make Frangipane

Filed under: Blog, How to Make Frangipane— by joe @ 12:26:38 pm Permalink

As mentioned in the post below, frangipane can be interpreted in many, many ways. This particular iteration happens to be my favorite for filling fruit tarts (it goes well with apples, pears, plums, cherries and apricots...even berries if you wish). After the initial step, which requires a food processor, the rest is simply a question of stirring. Adding the wet and dry ingredients alternately helps prevent the flour from clumping. The formula is:

3.5 ounces (about a cup) blanched or toasted almonds, hazelnuts or pistachios
3.5 ounces (half cup) sugar
3.5 ounces (7 tablespoons) soft butter
2 tablespoons all-purpose flour
2 eggs (room temperature)
1/2 teaspoon vanilla extract

Start by combining the nuts (here I'm using blanched, slivered almonds) and the sugar and flour in the bowl of a food processor fitted with a metal blade.

Process until the nuts are ground finely.

Pour about half the nut mixture into a metal bowl and stir it together with the butter (lumps at this stage are OK).

Add one of the eggs and stir it in. It won't be totally smooth because of the nuts. The texture will be like hot breakfast cereal. Cream of Wheat is what I think of.

Once the mixture is fairly homogenous, add the rest of the nut mixture...

...then the other egg and continue to stir (or whisk if you prefer) until all the ingredients are evenly incorporated. Lastly, stir in the half teaspoon of vanilla extract:

...and you're done! Some people, I should interject, just use the food processor the whole way. That's just fine, and I'm sure it works great. This is how I was taught to do it, and old habits die hard. The mixture can be stored overnight if need be.


Hello, Joe!


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