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Frangipane Recipe
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 cup almond flour
2 eggs
1 tablespoon unbleached, all-purpose flour
1 teaspoon almond extract
1/4 teaspoon vanilla extract
pinch kosher salt
Cream the butter and sugar together for a few minutes until light and fluffy. Add the almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed.
Beat in the eggs, one at a time, beating until fully incorporated. Mix in the flour, extracts, and salt.
Use in your frangipane recipe or cover and refrigerate for up to two days.
