6 1/2 tbsp
butter, softened
1/2 cup
superfine granulated sugar
1 cup
ground almonds
2 1/2 tbsp
all-purpose flour


  • Beat the butter and sugar together in a stand mixer or in a bowl with an electric whisk on high speed for up to 4 minutes. You don’t want to get too much air in there otherwise it will puff up in the oven – frangipane should be dense and moist.
  • Add the eggs, one at a time, and beat until well mixed. Fold in the ground almonds and flour with a large spoon until evenly incorporated.
  • The frangipane will keep in an airtight container in the fridge for a few days.

Kitchen note: Makes about 400 g / 14 oz.

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