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)
- ½ cup ground almond meal blanched
- ¼ cup sugar
- 1 egg
- 3 Tbsp butter or margarine
- ¾ tsp vanilla
- 1 Tbsp rice flour
- Combine all ingredients in a food process and pulse until smooth and creamy.