Frangipane

Frangipane

By
From
Nuovo Mondo
Makes
750
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g unsalted butter, softened
250g caster sugar
4 free-range eggs, beaten
250g ground almonds
75g plain flour
100g unsweeteened cocoa powder, if making the chocolate version

Method

  1. Preheat the oven to 170°C and grease a slice tin.
  2. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds and flour. If you are making a chocolate frangipane, add the cocoa and stir to combine.
  3. Bake for 15–20 minutes, until a skewer inserted comes out clean. The frangipane can be eaten as is, or crumbled and dried to make a crumble. Frangipane can also be used as a filling for tarts and other pastries.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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