Homemade Frangipane
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Frangipane, a creamy almond filling, is used in pastries, tarts and galettes. Made with ground almonds, butter, sugar and eggs, it adds rich flavor to baked goods.
This almond filling needs to be baked in the oven. A popular way to use it is to fill a pie or tart base and top it with fruit like plums, cherries or pears.
A delicious way to enjoy it is in pear frangipane tart.
How to make frangipane from scratch
Ingredients you will need:
Butter, sugar, almond flour and eggs.
Tools:
Measuring cups or a scale, a medium mixing bowl, a spatula and a hand mixer.
The process:
Start off by creaming the butter and sugar. When ready, add the almond flour and eggs and mix until well combined. The finished frangipane should be thick and creamy but still soft and spreadable.
Note that this is only a quick overview of the frangipane recipe. A full printable recipe card with detailed instructions is at the bottom of this post.
FAQ
It is made with butter, sugar, almond flour and eggs. There is no wheat flour, so this version is gluten-free. Frangipane can also be made with a little flour.
It is made from blanched, peeled almonds.
Frangipane can be made with almond paste, but that would be a different recipe. This version uses almond flour. Almond paste already contains sugar, so it can’t simply be swapped for the almond flour here.
No, they are not. While they are both made of almonds, they are not similar at all. Frangipane is a pie or tart filling, while marzipan is a thick paste that looks similar to fondant. It is usually used to make nice decorative pieces like cake toppers.
Yes, you can. Place it in a resealable bag and freeze for up to 2 months. Thaw before using.
Absolutely! It will keep well in the fridge for several days when stored properly in an airtight container or jar with a lid. Bring it to room temperature before using so it is spreadable.
Where can I use it?
- Pies and tarts
- Galettes
- Puff pastry desserts
- Croissant breakfast casserole
Helpful tips
Optional add-ons are almond extract or lemon zest.
You can also grind whole almonds with the skins on and use them in this recipe. The filling will not be so yellow though.
Baking time will vary depending on the dessert you are making. Tarts are usually baked at 350°F (180°C), but follow the time and temperature given in the recipe you are making. How do I know it is ready: When you stick a skewer inside, it should not come out with raw filling. When some pieces stick to it, looking more like crumbs than filling, that is fine.
More recipes with almonds
- Spanish Almond Cake: a simple recipe with a few ingredients!
- Cinnamon Almonds are a tasty snack/treat perfect for gift giving.
- Raspberry Almond Bars
Frangipane
Ingredients
- 1 stick unsalted butter at room temperature, see note 1
- ½ cup granulated sugar see note 2
- 1½ cups almond flour see note 3
- 2 large eggs see note 4
Instructions
- To a medium mixing bowl, add softened butter and sugar. Beat with an electric mixer until pale and creamy.
- Add the almond flour and eggs and beat until well combined, about 2 minutes. The mixture should be thick and creamy but still soft and spreadable.
- Use as a filling for pies, tarts or other pastries and bake according to the recipe you are making.
Notes
- Butter: Make sure to use real butter, not butter substitutes.
- Sugar: Use granulated white sugar (caster sugar in the UK).
- Almond flour: Almond flour is made of ground blanched almonds. These are peeled so the filling is yellow. You could also use whole almonds with skin on and grind them. The filling will not be so yellow though.
- Eggs: 3 small eggs also work.
- Storage: Refrigerate in an airtight container for several days. Bring to room temperature before using so it is spreadable.
- Freezing: Freeze for up to 2 months in a resealable freezer-friendly bag. Thaw before using.
- Baking: This filling needs to be baked in the oven as part of a cake, pie, tart or pastry.
- Baking temperature and doneness: Baking time can vary depending on the dessert you are making and its size. Tarts are usually baked at 350°F (180°C), but follow the time and temperature given in the recipe you are making. How do I know it is ready: When you stick a skewer inside, it should not come out with raw filling. When some pieces stick to it, looking more like crumbs than filling, that is fine.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
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