WALNUT FRANGIPANI

Walnut Frangipani image

Provided by Molly O'Neill

Time 15m

Yield About 4 cups

Number Of Ingredients 10

Previous Next

Ingredients

1 1/4 cups black walnut pieces
1/2 cup granulated sugar
2/3 cup light-brown sugar
2 sticks softened unsalted butter
1/4 teaspoon ground cinnamon
2 tablespoons dark rum or 2 teaspoons vanilla extract
4 large eggs
1/2 cup plus 1 tablespoon flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

In a food processor, finely grind the walnuts and the granulated sugar. Set aside. With an electric mixer on medium speed, cream the brown sugar and the butter until light and fluffy. Add the ground nut mixture, cinnamon and rum or vanilla. Beat in the eggs one at a time. Combine the flour, baking powder and salt. Lower the mixer to the lowest speed and stir in the flour mixture until just absorbed. Use as a filling for tarts, pastries and other baked goods. It will keep refrigerated, tightly sealed, for 3 days or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 17 grams, TransFat 1 gram