The following recipe makes approximately four cups of frangipane.
8 ounces butter, room temperature
8 ounces sugar
8 ounces almond flour
1 tablespoon lemon zest
1 teaspoon vanilla
1 tablespoon rum (optional)
1 1/2 ounces all-purpose flour
Pinch of salt
Put butter in the bowl of a stand mixer fitted with the paddle attachment. On low-speed, mix the butter for a few seconds. Add most of the sugar and mix. Add the rest of sugar and mix until combined. Add the lemon zest, vanilla and rum, mix. Add about one-third of the almond flour, mix. Add two eggs, mix. Continue alternating between adding the almond flour and eggs, mixing in between, ending with the eggs. Add the all-purpose flour and salt, mix until well combined.
May be used right away or refrigerated until ready to use.
– Frangipane may be refrigerated for up to one week or frozen for up to one month. Defrost in the refrigerator until ready to use.