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Frangipane Filling (Almond Paste)

This sweet and creamy nutty paste is used in making marzipan, frangipane tarts and many other tasty desserts.


Almond meal and almond flour are the same thing – finely ground almonds. Although they can be made two different ways: with natural almonds (with skins) or blanched almonds (skins removed). Choose whichever best compliments the recipe you’re needing them for. For this recipe, blanched are the best since the fibrous skins would take away from the smooth and creamy texture of the almond paste.

Combine everything together into a mini food processor, and pulse until smooth.


Frangipane Filling (Almond Paste)
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Prep time:
Total time:
Serves: ¾ cup
  • ½ cup ground almond meal (blanched)
  • ¼ cup sugar
  • 1 egg
  • 3 Tbsp butter or margarine
  • ¾ tsp vanilla
  • 1 Tbsp rice flour
  1. Combine all ingredients in a food process and pulse until smooth and creamy.


8 Responses to Frangipane Filling (Almond Paste)

  1. Dagmar June 12, 2015 at 6:58 am #

    Great idea to save money for baked goods, have a few recipes for German Stollen, Poundcake, and cookies I can use this, but what about recipes you need to use it raw, such as the cute little carrots on carrot cake or typical German candy animals or potatoes, you use the raw Marzipan/Almondpaste? Is there anything else to substitute for the egg?

    • Marla Hingley
      Marla Hingley June 12, 2015 at 11:33 am #

      Unfortunately you are not going to get the same creamy consistency with egg substitutes. You can buy pasteurized eggs if you are worried about bacterial contamination.

  2. Liz June 12, 2015 at 2:10 pm #

    Marla, just wondering if you have a recipe for a GF cookie (horseshoe in shape) made with almond paste. A friend introduced me to them after she spied them in our Whole Foods bakery (she knew they were GF) I think some type of flour was added and they had a baked texture. They were so good but I haven’t been able to find the recipe after quite a bit of searching online.

    • Marla Hingley
      Marla Hingley June 14, 2015 at 4:18 pm #

      I think you’re referring to Mexican Wedding cookies or crescents. They don’t use almond paste, but rather finely ground almonds or hazelnuts to get their crisp melt-in-your mouth texture.

  3. Sharon June 12, 2015 at 5:01 pm #

    How long will the almond paste keep?

    • Marla Hingley
      Marla Hingley June 13, 2015 at 9:25 am #

      Because of the eggs, I would only keep it in the fridge for about 4 days. But you can freeze any excess and use at a later date.

  4. Rhonda J HUNTER January 4, 2016 at 3:08 am #

    I can’t find pasteurized eggs locally. Is there a way to pasteurize them myself?

    • Marla Hingley
      Marla Hingley January 4, 2016 at 8:50 am #

      While I’ve never done it, and don’t know how successful it is, (in terms of killing the salmonella bacteria) there are several sties on the web you can check out for more info: Home egg pasteurization

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