Frangipane


150g of almonds
100g of nuts
100g of sugar
2 eggs
200g of butter
1 tsp of vanilla sugar

Blend the almonds and the nuts.
Melt gently the butter in a pan over low heat.
Add the sugar to the almonds, and stir in the melted butter.
Then add the beaten eggs and the vanilla sugar.

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6 Responses to “Frangipane”

  1. Beetroot cupcakes « Experiments in dessertarian cooking Says:

    […] rois” (king’s tort) which is a puffed pastry stuffed with some almond mixture called frangipane. (I have no photos as I had guests that day and I never feel like taking my camera out when people […]

  2. Beetroot cupcakes « Experiments in dessertarian cooking: Recipes Says:

    […] cupcakes) 2 raw beetroots finely grated 125g of frangipane 2 egg 1 cup of milk 250g of plain flour 1 tsp of cinnamon 1 pinch of nutmeg 1 tbsp of almonds […]

  3. Galette des rois (King’s tort) « Experiments in dessertarian cooking: Recipes Says:

    […] des rois (King’s tort) — Zoé 400g of puff pastry 250g of frangipane 1 […]

  4. Bakewell tart « Experiments in dessertarian cooking: Recipes Says:

    […] for the frangipane (other recipes of Frangipane here) 3 eggs 1 1/2 cups of almonds to be grounded 1 cup of margarine 2 tbsp of flour 1 drop of almond […]

  5. Bakewell tart, the Daring bakers May’s challenge « Experiments in dessertarian cooking Says:

    […] less sugar and a bit of agar-agar to make it set. The Bakewell tart is a pie made of jam topped with frangipane (the same filling used for the Galette des rois) made from almonds. And it was the perfect dessert […]


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