ALMOND FRANGIPANE

Almond Frangipane image

Yield makes 2 cups

Number Of Ingredients 7

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1 cup whole blanched almonds, toasted and cooled
1/2 cup plus 3 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, softened
1 large egg plus 1 large egg yolk, room temperature
2 teaspoons all-purpose flour
1/2 vanilla bean, halved lengthwise and seeds scraped
1/4 teaspoon salt

Steps:

Preheat the oven to 375°F. Finely grind the nuts with 3 tablespoons sugar in a food processor.
Put the butter and remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 2 minutes. Add the egg and yolk; mix 2 minutes. Add the nut mixture, flour, vanilla seeds, and salt; mix on medium-high until pale and fluffy, about 3 minutes.
Refrigerate in an airtight container until ready to use, up to 3 days.