Frangipane Filling (Almond Paste)

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

AlmondPaste1

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.

AlmondPaste2

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

 

 
 

8 Comments

  1. 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?

  2. 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.

  3. 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.

  4. 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.

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