Frangipane was invented in 1665 by Italian pastry chef Frangipani—ground almonds release cyanide compounds that create its distinctive bitter-sweet flavor.
Frangipane Filling
A rich and creamy almond filling perfect for pastries and cakes.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
The Story
This buttery almond paste conquered Europe thanks to 16th-century Italian nobleman Marquis Muzio Frangipani, whose bitter almond perfume obsession led Parisian pastry chefs to create an edible version—what started as Venice meeting Versailles now stuffs everything from British Bakewell tarts to Danish kringle, proving that one man's fragrance fixation can accidentally launch a thousand desserts across three centuries.
Regional Twist
In Normandy's Calvados region, they spike the almond flour with a generous splash of apple brandy and fold in diced Granny Smith apples, transforming this Italian classic into a boozy French affair.
📝 Ingredients
🥛Dairy & Eggs(1)
- 1/2 cup (113 g) unsalted butter, softened
🫙Pantry Staples(5)
- 2 Tbsp (15 g) all-purpose flour
- 1/2 tsp almond extract
- 1 cup (96 g) almond flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
🧂Spices & Seasonings(1)
- Pinch kosher salt
📦Other(1)
- 2 large eggs, room temperature
👨🍳 Instructions
- 1
Cream butter and sugar until light and fluffy.
- 2
Add eggs one at a time, mixing well after each addition.
- 3
Stir in almond extract and vanilla extract.
- 4
Fold in almond flour, all-purpose flour, and salt until combined.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed to achieve proper aeration - the mixture should increase in volume by 50% and turn pale yellow as air bubbles create the light texture essential for frangipane.technique3-5 minutes, 50% volume increase
- ✓Add eggs at room temperature (68-72°F) because cold eggs cause the butter to seize and create a broken emulsion that results in dense, heavy frangipane instead of the desired creamy texture.ingredient68-72°F
- ✓Fold in the almond flour using no more than 8-10 gentle strokes to prevent gluten development in the all-purpose flour, which would create a tough, chewy filling instead of tender frangipane.technique8-10 strokes
- ✓Use frangipane within 24 hours or refrigerate for up to 3 days, as the almond flour's oils can turn rancid and the emulsion will break down, affecting both flavor and texture.timing24 hours fresh, 3 days refrigerated
- ✓Measure almond flour by weight (96g) rather than volume because almond flour compacts significantly - volume measurements can vary by up to 30%, affecting the filling's consistency and baking performance.ingredient30% variation
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Frangipane was invented in 1665 by Italian pastry chef Frangipani—ground almonds release cyanide compounds that create its distinctive bitter-sweet flavor.
Frangipane Filling
A rich and creamy almond filling perfect for pastries and cakes.
The Story
This buttery almond paste conquered Europe thanks to 16th-century Italian nobleman Marquis Muzio Frangipani, whose bitter almond perfume obsession led Parisian pastry chefs to create an edible version—what started as Venice meeting Versailles now stuffs everything from British Bakewell tarts to Danish kringle, proving that one man's fragrance fixation can accidentally launch a thousand desserts across three centuries.
Regional Twist
In Normandy's Calvados region, they spike the almond flour with a generous splash of apple brandy and fold in diced Granny Smith apples, transforming this Italian classic into a boozy French affair.
📝 Ingredients
🥛Dairy & Eggs(1)
- 1/2 cup (113 g) unsalted butter, softened
🫙Pantry Staples(5)
- 2 Tbsp (15 g) all-purpose flour
- 1/2 tsp almond extract
- 1 cup (96 g) almond flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
🧂Spices & Seasonings(1)
- Pinch kosher salt
📦Other(1)
- 2 large eggs, room temperature
👨🍳 Instructions
- 1
Cream butter and sugar until light and fluffy.
- 2
Add eggs one at a time, mixing well after each addition.
- 3
Stir in almond extract and vanilla extract.
- 4
Fold in almond flour, all-purpose flour, and salt until combined.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed to achieve proper aeration - the mixture should increase in volume by 50% and turn pale yellow as air bubbles create the light texture essential for frangipane.technique3-5 minutes, 50% volume increase
- ✓Add eggs at room temperature (68-72°F) because cold eggs cause the butter to seize and create a broken emulsion that results in dense, heavy frangipane instead of the desired creamy texture.ingredient68-72°F
- ✓Fold in the almond flour using no more than 8-10 gentle strokes to prevent gluten development in the all-purpose flour, which would create a tough, chewy filling instead of tender frangipane.technique8-10 strokes
- ✓Use frangipane within 24 hours or refrigerate for up to 3 days, as the almond flour's oils can turn rancid and the emulsion will break down, affecting both flavor and texture.timing24 hours fresh, 3 days refrigerated
- ✓Measure almond flour by weight (96g) rather than volume because almond flour compacts significantly - volume measurements can vary by up to 30%, affecting the filling's consistency and baking performance.ingredient30% variation