Recipes Desserts:

Almond Frangipane

Chef Natasha Pickowicz
Almond Frangipane


7 oz white sugar

7 oz butter, cubed and softened

4 eggs, room temperature

1 T vanilla extract

7 oz almonds, roasted

1 t kosher salt


Using a food processor, grind almonds until a fine meal. Add salt. In a stand mixer, cream together the sugar and butter with a paddle attachment until very light and fluffy, at least five minutes. Add the eggs in additions of two, scraping the bowl thoroughly before adding the next egg. Add vanilla extract and paddle to combine. Add the almonds and salt and paddle to combine.

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