(Note: Frangipane is a versatile almond paste that is used in many sweet pastry recipes, including these recipes for classic French apple tart, raspberry jam tart and gateaux Pithivier.)

The following recipe makes approximately four cups of frangipane.

8 ounces butter, room temperature
8 ounces sugar
8 ounces almond flour
5 eggs
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.

Recipe Notes:
– Frangipane may be refrigerated for up to one week or frozen for up to one month. Defrost in the refrigerator until ready to use.

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