Frangipane

If you’ve ever eaten an almond croissant or purchased a fruit tart from a bakery and wondered, Just what is it that makes these so incredible? let me tell you—it’s probably frangipane! A cousin of other nutty delicacies like marzipan and almond paste, frangipane is an almond cream that is as versatile to make at home as it is to use it in a variety of baked goods and sweets. If, like me, you often find yourself throwing together a simple galette or tart for dessert and are looking for something to make it extra special, without much effort, read on. Frangipane is about to take your baking to the next level.

What Is Frangipane?

Frangipane (pronounced frahn-zhee-pahn, sometimes with an added long -e at the end) is a creamy, nutty mixture made up of ground almonds (usually in the form of almond flour or meal), butter, sugar, and eggs. Because it contains raw eggs, it needs to be baked before eating, and is usually done so as part of a tart or pastry.

In doing my research for this recipe, I came across a number of origin tales for frangipane, some more interesting than others. One of my favorites is that it was invented in response to a fashion trend created by a French nobleman, Marquis Muzio Frangipani, who created an almond-y perfume for King Louis XIII’s gloves that pastry chefs were then inspired by. What a good reminder to look for inspiration wherever I can!

How To Make Frangipane

INGREDIENTS

• Unsalted Butter: It might seem counterintuitive to use unsalted butter and then add salt to a recipe, but trust me—because there is no industry standard, the amount of salt in different brands of butter can vary wildly. Some salted butters also have a much higher water content than unsalted versions, which can really affect how your baked goods turn out. Though in this recipe it might not matter too too much, I’m sticking with my go-to unsalted just to be safe.
• Granulated White Sugar: Though some recipes call for confectioners' sugar in frangipane, I always stick to granulated sugar because I prefer the larger crystal size and the resulting texture that is achieved.
• Eggs: Here at Delish, our standard is large eggs, and I personally like to go for ones that have the best combination of qualities I look for (like cage-free, antibiotic-free, etc.) while still being in my price range. Buy which ones work best for you.
• Almond Extract: Though optional in some recipes, almond extract is non-negotiable here. It’s what really helps take the almond flavor to the heights one expects with frangipane.
• Almond Flour: The difference between almond meal and almond flour is that the almonds in the former had their skins removed before grinding. Either works here, so use whatever you’ve got! You can also make your own almond meal by pulsing almonds in your food processor until they’re nearly entirely smooth, then sifting them to remove any big, unground pieces. Tip: Make sure to stop pulsing before it becomes almond butter!
• Kosher Salt: Much like unsalted butter, I like to use kosher salt (rather than iodized or sea salt) in my baking because it has larger crystals and doesn’t taste too salty. If you don’t have it, start with half the amount of whatever salt you do have to guarantee your frangipane won’t taste overly salty.

STEP-BY-STEP INSTRUCTIONS

Frangipane really only takes about 5 minutes to make, and it’s super easy. Simply combine your slightly softened butter and granulated sugar in a bowl (or use the bowl of your stand mixer!) and beat it with an electric/stand mixer until it’s creamed. It should look lighter in color and in texture than before.

Add the eggs and almond extract, then beat until they’re all fully incorporated. Add almond flour and salt, then beat until just combined. If you don’t have a big enough bowl to take all your almond flour at once, do it in batches, beating the first round 'til nearly combined before adding your next.

That’s it, you’re done! Just transfer the frangipane to an airtight container and refrigerate until you are ready to use it.

Recipe Tips

• What’s the difference between frangipane, almond paste, and marzipan? Almond paste and marzipan are quite similar, because they both contain just ground almonds and sugar, though the latter has almost half the amount of almonds as the former, so is much sweeter and more pliable to work with. Almond paste is almost exclusively used in baking. In fact, you can use almond paste to make frangipane, though I prefer to make mine from scratch. Marzipan is a confection all on its own. Frangipane, on the other hand, contains added ingredients like butter and eggs, and so needs a bit more handling (piping into a tart, baking, etc.) to turn it into a delectable treat.
• How to make almond croissants (pictured below) using leftover or store-bought croissants: Preheat your oven to 350°. Using a serrated knife, cut your croissant in half length-wise, stopping before you've fully separated the top from the bottom. Prop the top open, and spread a thin layer of frangipane inside. You can use a piping bag if you're making a lot at once (like for brunch, perhaps?), but it's not necessary. Close your croissant back up, then add a little extra frangipane on top. Top with some sliced almonds if you like, then bake for 10 minutes. Dust with a little powdered sugar, and enjoy!
  

Storage

Frangipane will keep in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for about 30 minutes before you plan to use it to make it easier to spread. You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before using.