FRANGIPANE
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.
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Ahsaen Ail
[email protected]This frangipane recipe is a keeper. It's delicious, easy to make, and versatile. I've used it to fill tarts, croissants, and even cakes. It's always a crowd-pleaser.
mia
[email protected]I love this frangipane recipe. It's so easy to make and always turns out perfectly. I've used it to fill tarts, croissants, and even muffins. It's always a hit!
Jackie Twino
[email protected]This frangipane recipe is a winner. The almond flavor is prominent without being overwhelming, and the texture is smooth and creamy. I used it to fill a tart, and it was a huge hit with my family.
Daniel Doug miller
[email protected]I was looking for a frangipane recipe that was easy to follow and didn't require a lot of ingredients. This recipe fit the bill perfectly. The frangipane turned out great, and I will definitely be making it again.
stephen mac
[email protected]This frangipane recipe is a must-try for almond lovers. It's rich, flavorful, and easy to make. I highly recommend it!
Aryelle Whyte
[email protected]I'm a huge fan of frangipane, and this recipe is my go-to. It's simple to make, and the results are always delicious. I love using it to fill pastries and cakes.
Leticia Arhin
[email protected]This frangipane recipe is a lifesaver. It's so easy to make, and it always turns out perfectly. I use it to fill everything from tarts to croissants to muffins.
Putter Yt
[email protected]I've tried many frangipane recipes, but this one is by far the best. The almond flavor is rich and pronounced, and the texture is smooth and creamy. I love using it to fill tarts and croissants.
Ushindy William
[email protected]This frangipane recipe is a winner. It's the perfect balance of sweet and nutty, and it's so easy to make. I'll definitely be making it again.
Naima Angkay
[email protected]This frangipane recipe is a must-try for any baker. It's delicious, versatile, and easy to make. I highly recommend it!
irfan Malik
[email protected]I'm not a baker, but I was able to make this frangipane with ease. The instructions were clear and concise, and the results were impressive. My friends and family raved about it!
Batuga
[email protected]This frangipane recipe is a game-changer. It's so much better than store-bought frangipane, and it's so easy to make. I will definitely be using this recipe again and again.
cash haller
[email protected]I was skeptical about making my own frangipane, but this recipe proved me wrong. It was surprisingly easy to make, and the results were amazing. The frangipane was rich and flavorful, and it was the perfect filling for my tart.
Letisha Kyaterekera
[email protected]This frangipane recipe is a keeper! It's easy to make, and the results are always delicious. I've used it to fill tarts, croissants, and galettes, and it's always a hit.
Sidraq Solomon
[email protected]I love frangipane, and this recipe did not disappoint. The almond flavor was subtle but present, and the texture was smooth and creamy. I used it to fill a galette, and it was a perfect combination of flavors and textures.
Maria Tita Andrada
[email protected]This was my first time making frangipane, and I was pleasantly surprised at how easy it was. The recipe was simple to follow, and the frangipane turned out perfectly. I used it to fill a croissant, and it was delicious.
walli guy
[email protected]I've made frangipane many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the results were incredible. The frangipane was light and fluffy, with a rich almond flavor. I used it to fill a tart, and
Jakaria Khan Jakir Official
[email protected]This frangipane recipe was a delight to make and even better to eat. The flavors of the almond and butter were perfectly balanced, and the texture was smooth and creamy. I served it with fresh berries and a dollop of whipped cream, and it was a hit w