FRANGIPANE

Frangipane image

Provided by Joanne Chang

Yield Makes about 1 3/4 cups/390 g

Number Of Ingredients 9

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2/3 cup/100 g whole blanched almonds, 3/4 cup plus 2 tbsp/100 g sliced blanched almonds, or 1 cup/100 g almond flour
1/2 cup/115 g unsalted butter, at room temperature
1/2 cup/100 g granulated sugar
2 large eggs
4 tsp all-purpose flour
1/8 tsp vanilla extract
Pinch of kosher salt
Special Equipment
food processor if using whole or sliced nuts, stand mixer with paddle attachment or handheld mixer (optional)

Steps:

1. If using whole or sliced almonds, grind them in the food processor as finely as possible without turning them into a paste. Set aside.
2. Using the stand mixer or a medium bowl and the handheld mixer, cream together the butter and sugar on medium speed for 1 to 2 minutes if using a stand mixer or 3 to 4 minutes if using a handheld mixer, or until light. Add the ground almonds or the almond flour and beat on medium speed for 1 minute, or until thoroughly incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Or, use a medium bowl and a wooden spoon; creaming the butter and sugar will take 4 to 5 minutes and incorporating the nuts or almond flour will take about 1 1/2 minutes.
3. With the mixer on low speed or with the wooden spoon, beat in the eggs until blended. Add the all-purpose flour, vanilla, and salt and beat just until combined. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 weeks. If refrigerated, let sit at room temperature for 1 hour before using. If frozen, thaw in the refrigerator overnight, then let sit at room temperature for 1 hour before using.