Best Indiana Frangipane Bites Recipes
FRANGIPANE
A thin layer of frangipane baked under a pinwheel of sliced fruit in a tart shell crust not only adds richness and the flavor of almonds to complement the sweet-tangy fruit, it also helps keep the tart shell crisp because it acts as a barrier between fruit juices and the pastry. Almond paste is available in the baking aisle of supermarkets. It is not marzipan, which has more sugar and is usually used for modeling and shaping.
Yield makes about 1 cup (250 ml), enough for one 12-inch (30-cm) galette
Number Of Ingredients 7
Steps:
- In a food processor fitted with the metal blade or in a stand mixer fitted with the paddle attachment, mix together the almond paste, sugar, flour, and almond extract until the almond paste is in fine pieces. Add the butter and mix until completely incorporated, then add the egg and rum, kirsch, or Calvados, if using, and continue mixing until the frangipane is as smooth as possible. Don't worry if there are a few tiny bits of almond paste; they'll disappear with baking.
- Frangipane will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month. For easier spreading, bring it to room temperature before using.
- To make PISTACHIO FRANGIPANE, substitute pistachio paste (see Resources, page 270) for the almond paste.
- To make BOSTOCK (a snack made by frugal French bakers with leftover frangipane), spread slices of day-old eggy bread, such as brioche or challah, or a firm-textured sandwich bread, with a thick layer of frangipane-about 1/3-inch (8-mm) thick. Sprinkle with sliced almonds, and bake in a 425°F (220°C) oven until the frangipane is crusty and deep golden brown, about 10 minutes. Serve warm or at room temperature, alone or with a fruit compote.
INDIANA FRANGIPANE BITES
Indiana University uses the word Frangipane in its Alma Mater song. We never knew what it meant, just that it rhymed with Indiana. According to Wikipedia frangipane is the Plumeria tree. It can also be a pastry filling made of or tasting of almonds. So here's the cookie!
Provided by Kathie Carr @kathiecc
Categories Cookies
Number Of Ingredients 8
Steps:
- Line 24 mini muffin cups withpaper liners. Preheat oven to 350 degrees
- Combine butter, 1/2 cup regular sugar, eggs, almon paste, and flour in food procesor and mix until smooth.
- Divide pastry mixture into lined muffin cups, filling 1/3 full. Press 1/2 a prune into each muffin cup. Sprinkle with sliced almonds and coarse sugar to taste.
- Bake at 350 degrees for 12-15 minutes.
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