Frangipane

Ground almonds, butter, eggs and rum combine to good effect in Anton Edelmann's recipe for this classic French almond paste
By Anton Edelmann
Frangipane
  • Rating:
  • Serves: makes approx 500g
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 120 g unsalted butter, softened
  • 120 g icing sugar
  • 120g (about 5 large) eggs, beaten
  • 120 g ground almonds
  • 25 g plain flour
  • 4 tsp dark rum

Method

1. In a mixing bowl, cream together the softened butter with the icing sugar until thoroughly mixed.

2. Gradually mix in the beaten egg, mixing well between each addition.

3. Sift the flour and ground almonds and stir them into the butter mixture, mixing well, then stir in the rum.

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